I got this recipe is from www.twopeasandtheirpod.com and it seems she got it from food blogs, Rock Recipes and My Baking Addiction. So this must be a popular recipe! And it should be b/c it's really good! The cookies also freeze well if you want to save some for another time.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt1 cup butter, softened
1 1/2 cups white sugar
1 large egg
1/2 teaspoon vanilla extract
Zest of one large lime
3 tbsp lime juice
½ cup toasted coconut
1/2 cup sugar for rolling cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats.
2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. This will take a couple of minutes.
4. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined.
5. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don’t over mix.
6. Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit.
8. Let stand on cookie sheet two minutes. Move cookies to a cooling rack.
*Note-to toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.*
Makes about 3 dozen cookies
Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts
Tuesday, July 6, 2010
Friday, June 11, 2010
Coconut Tres Leches
I usually don't like this cake b/c often it has a little bit of an eggy taste, but this recipe does not have any eggs in it except in the baked cake. Plus it's coconut - yum!
I must also let you know that this cake is NOT soggy. I promise. When you are pouring your "tres leches" over the cake you will be thinking - "this is going to be so soggy!" and when you take it out of the fridge a couple of hours later and look at it, you are going to think, "this is going to be soggy and gross!" But it won't be. It will be moist, but not soggy at all, and so coconutty & yummy. I must also tell you that it won't be pretty. After you've stabbed it all over and doused it in the milk mixture, it's not pretty. So don't make this for a potluck, you have to plate it up with the whipped cream, toasted coconut and bananas to make it look pretty. I should have taken a picture... the original recipe has some pictures though if you want to see.
Cake: yellow cake, baked in 9x13 pan
Milk Syrup:
1 can (15 ounces) cream of coconut (not coconut milk or coconut water! Check in the Asian or Hispanic food aisles. They didn't have it at my Super Walmart)
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (bake it at 350 degrees on cookie sheet until golden brown - watch it closely and stir a few times)
In a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the completely cooled cake all over the top with the tines of a fork or a thin wooden skewer. You need LOTS of holes in the cake for the milk to soak in, so poke it ALL over.
Gradually pour the milk mixture over the cake. Let the syrup soak in, then pour on some more until all of it has been used up. When you have finished, not all of the milk will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the milk is absorbed, 2 hours.
Cut the cake and plate it with sliced bananas, whipped cream and toasted coconut, if desired.
Whipped Cream:Pour 1 cup heavy whipping cream into a large (preferably chilled) bowl and beat it on high until thickened 1 ½ minutes. Add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Recipe from Mel's Kitchen Cafe
I must also let you know that this cake is NOT soggy. I promise. When you are pouring your "tres leches" over the cake you will be thinking - "this is going to be so soggy!" and when you take it out of the fridge a couple of hours later and look at it, you are going to think, "this is going to be soggy and gross!" But it won't be. It will be moist, but not soggy at all, and so coconutty & yummy. I must also tell you that it won't be pretty. After you've stabbed it all over and doused it in the milk mixture, it's not pretty. So don't make this for a potluck, you have to plate it up with the whipped cream, toasted coconut and bananas to make it look pretty. I should have taken a picture... the original recipe has some pictures though if you want to see.
Cake: yellow cake, baked in 9x13 pan
Milk Syrup:
1 can (15 ounces) cream of coconut (not coconut milk or coconut water! Check in the Asian or Hispanic food aisles. They didn't have it at my Super Walmart)
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (bake it at 350 degrees on cookie sheet until golden brown - watch it closely and stir a few times)
In a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the completely cooled cake all over the top with the tines of a fork or a thin wooden skewer. You need LOTS of holes in the cake for the milk to soak in, so poke it ALL over.
Gradually pour the milk mixture over the cake. Let the syrup soak in, then pour on some more until all of it has been used up. When you have finished, not all of the milk will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the milk is absorbed, 2 hours.
Cut the cake and plate it with sliced bananas, whipped cream and toasted coconut, if desired.
Whipped Cream:Pour 1 cup heavy whipping cream into a large (preferably chilled) bowl and beat it on high until thickened 1 ½ minutes. Add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Recipe from Mel's Kitchen Cafe
Monday, May 31, 2010
Chewy Chocolate Cookies
This is a recipe we always had growing up and made often, but I don't know where it originally came from. The cookies are thin and chewy and taste kind of like brownies - just make sure you don't overbake them! The last time I made these, I had some mint chips leftover from the holidays and threw those in. The recipe calls for margarine, which I never buy, but would recommend for this recipe. They do seem to be better with margarine instead of butter.
1 1/4 cups margarine, room temp
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional)
1. Cream together margarine and sugar. Add eggs and vanilla, mix well.
2. Combine in separate bowl flour, cocoa, baking soda and salt. Add to creamed mixture.
3. Add nuts if desired.
4. Drop by spoonfuls or use a scoop onto ungreased cookie sheet in preheated 350 oven for 8-9 minutes. They will seem like they aren't done, but take them out, you don't want to over bake them. They will continue to cook and flatten out on the pan after you take them out.
1 1/4 cups margarine, room temp
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional)
1. Cream together margarine and sugar. Add eggs and vanilla, mix well.
2. Combine in separate bowl flour, cocoa, baking soda and salt. Add to creamed mixture.
3. Add nuts if desired.
4. Drop by spoonfuls or use a scoop onto ungreased cookie sheet in preheated 350 oven for 8-9 minutes. They will seem like they aren't done, but take them out, you don't want to over bake them. They will continue to cook and flatten out on the pan after you take them out.
Monday, May 10, 2010
Creamy Lemon Crumb Squares
If you like traditional lemon squares, you will like these. I like lemon squares - sometimes. I do not like things that taste eggy, which most of the time lemon squares do. When I saw this and saw that there were no eggs, I had to try it b/c it's so rare to find a lemon square that is not eggy! And this has a crumb topping, so it's even better! It is also very easy to make.
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
1. Preheat oven to 350
2. Mix butter and brown sugar until well combined.
3. Sift together flour, salt, and baking powder.
4. Add oats and flour to butter/sugar mixture and mix to combine.
5. Press half of crumb mixture into the bottom of an 8 x 11 inch pan. (you can use a 9x13, but your layers will be pretty thin. I used an oval shaped, shallow casserole.)
5. Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
6. Bake for 20 to 25 minutes, or until golden brown.
7. Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
Source: The Pioneer Woman
Monday, April 19, 2010
Chewy Chocolate Chip Cookies
Everyone has their favorite, stand-by chocolate chip cookie recipe. I like chewy cookies, not crunchy and this is my new favorite recipe. Yes, it's shortening instead of butter, but it's so good and freezes really well and stays chewy after freezing/thawing.
1. Cream together:
1 cup shortening (I used butter flavored)
1 cup sugar
1 cup brown sugar
2. Add 3 extra large eggs and mix for 5-7 min (if you dont have XL eggs beat a 4th large egg in a separate bowl and add about half of it to the mix. and yes 5-7 minutes! just set a timer)
3. Add & mix in 1 TB hot water
4. Add & mix in:
1 1/2 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp baking soda
5. Add & mix just until combined:
3 1/2 cups flour
chocolate chips
Bake in preheated 350 degreee oven for 10-11 minutes until barely browned on the edges. Don't overbake! They won't be chewy if you overbake them and the chewiness of these is what makes them so good!
Source: http://www.melskitchencafe.com/ Aunt Alecia's Chocolate Chip Cookies
1. Cream together:
1 cup shortening (I used butter flavored)
1 cup sugar
1 cup brown sugar
2. Add 3 extra large eggs and mix for 5-7 min (if you dont have XL eggs beat a 4th large egg in a separate bowl and add about half of it to the mix. and yes 5-7 minutes! just set a timer)
3. Add & mix in 1 TB hot water
4. Add & mix in:
1 1/2 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp baking soda
5. Add & mix just until combined:
3 1/2 cups flour
chocolate chips
Bake in preheated 350 degreee oven for 10-11 minutes until barely browned on the edges. Don't overbake! They won't be chewy if you overbake them and the chewiness of these is what makes them so good!
Source: http://www.melskitchencafe.com/ Aunt Alecia's Chocolate Chip Cookies
Thursday, January 21, 2010
Ooey Gooey Crunchy Chewy Brownies
These brownies don't seem to have an official name, but the title describes them well I think. I found them on some old friends' new food blog and put off making them as long as I could, but eventually I caved. I love anything with marshmallows!
1 box brownie mix
1 Tablespoon butter
1 cup chocolate chips
1 cup peanut butter
3 cups rice krispies
1- 10 oz bag of mini marshmallows
Directions:1. Prepare brownies as directed on box.
2. When brownies are done, spread marshmallows evenly on top of brownies. Put back in oven for 3 minutes.
3. While brownies are in the oven, begin melting the butter, chocolate, and peanut butter in pan over low heat. Once this mixture is melted, stir in the rice krispies.
4. After the marshmallows have been in the oven for 3 minutes, take the pan out of the oven and spread the melted chocolate mixture on top of the marshmallows.
5. Cool in the refrigerator for about 45-60 minutes.
Source: http://www.ftko.blogspot.com/
Monday, October 12, 2009
Carrot Pumpkin Cheesecake Muffins
1 package (8 ounces) cream cheese, softened2 eggs
2 tablespoons sugar
1 tablespoon lemon juice
1 package (14 ounces) pumpkin quick bread and muffin mix (such as Pillsbury)
1 cup shredded carrots
3/4 cup milk
1/2 cup raisins (no thanks, I left these out...)
2 tablespoons vegetable oil
1/2 cup chopped pecans
3 tablespoons butter, softened
1. Heat oven to 350°. Spray a 12-cup muffin pan with nonstick cooking spray.
2. In a medium-size bowl, beat cream cheese, 1 egg, sugar and lemon juice until smooth.
3. Set aside 1/2 cup of muffin mix for topping. Place rest of mix in large bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until well blended.
4. Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin.
5. In a small bowl, combine reserved muffin mix, pecans and butter. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin cup.
6. Bake at 350° for 25 minutes. Remove from oven and cool muffins in pan for 15 minutes. Gently lift muffins out of pan and cool completely.
Source: Family Circle June 2009 page 228
Thursday, November 20, 2008
Banana Cream Pie
5 egg yolks
1/2 cup sugar
3 TB cornstarch
1/4 tsp salt
2 1/2 cups milk
4 TB butter, cut in pieces
1 1/2 tsp vanilla
3 bananas
1 1/2 tsp lemon juice
1 pie crust, baked & cooled
whipped cream
Prepare ice bath & set aside
To make the custard:
1. In medium bowl whisk egg yolks, sugar, cornstarch & salt
2. In medium saucepan, bring milk just to a boil. Remove from heat and temper the egg mixture(whisk in about 1/2 cup of hot milk into egg mixture to warm it up, then gradually add the egg & milk mixture to the milk in the pan - this just prevents the hot milk from "scrambling" the eggs)
3. Place over medium high heat & bring to a gentle boil, stirring constantly with a rubber spatula, until thick. Once it starts boiling, use a whisk and stir constantly for about 1 minute.
4. Remove from heat and whisk in butter pieces one at a time until melted. Add vanilla & whisk until smooth.
5. Strain through a fine sieve into medium bowl, put over ice bath to cool. Stir occasionally. At this point you can cover it and save it for the next day - place plastic wrap directly on the surface of the custard to preven a film from forming on the surface.
6. Slice 2 bananas 1/4 inch thick. Add lemon juice & toss to coat. Arrange in the bottom of pie crust. Spread cooled custard over bananas & smooth the surface.
7. Cover, with plastic wrap touching the surface of the custard and refrigerate at least 2 hours or overnight.
8. Top with whipped cream just before serving. Serve with slices of remaining banana.
Source: My Aunt Kathy used to make banana cream pie every year for Thanksgiving, this recipe is the closest to my memory of it that I have tried, and I think it was either from a baking class at school or found on the internet. Its more work than a boxed-pudding mix "banana cream pie," but its worth it
1/2 cup sugar
3 TB cornstarch
1/4 tsp salt
2 1/2 cups milk
4 TB butter, cut in pieces
1 1/2 tsp vanilla
3 bananas
1 1/2 tsp lemon juice
1 pie crust, baked & cooled
whipped cream
Prepare ice bath & set aside
To make the custard:
1. In medium bowl whisk egg yolks, sugar, cornstarch & salt
2. In medium saucepan, bring milk just to a boil. Remove from heat and temper the egg mixture(whisk in about 1/2 cup of hot milk into egg mixture to warm it up, then gradually add the egg & milk mixture to the milk in the pan - this just prevents the hot milk from "scrambling" the eggs)
3. Place over medium high heat & bring to a gentle boil, stirring constantly with a rubber spatula, until thick. Once it starts boiling, use a whisk and stir constantly for about 1 minute.
4. Remove from heat and whisk in butter pieces one at a time until melted. Add vanilla & whisk until smooth.
5. Strain through a fine sieve into medium bowl, put over ice bath to cool. Stir occasionally. At this point you can cover it and save it for the next day - place plastic wrap directly on the surface of the custard to preven a film from forming on the surface.
6. Slice 2 bananas 1/4 inch thick. Add lemon juice & toss to coat. Arrange in the bottom of pie crust. Spread cooled custard over bananas & smooth the surface.
7. Cover, with plastic wrap touching the surface of the custard and refrigerate at least 2 hours or overnight.
8. Top with whipped cream just before serving. Serve with slices of remaining banana.
Source: My Aunt Kathy used to make banana cream pie every year for Thanksgiving, this recipe is the closest to my memory of it that I have tried, and I think it was either from a baking class at school or found on the internet. Its more work than a boxed-pudding mix "banana cream pie," but its worth it
Sunday, November 16, 2008
S'more Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
2.In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3.Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.
What I did: These are as good as they look....I didn't change anything, but if you have a 9x9 pan instead of an 8x8, that might be better, b/c the crusts did seem a little thick, but then you would need more chocolate too... either way I guess.
Source: In my blogsurfing I came across this excellent site http://www.bakingbites.com/ (the picture is from there also). There are lots more things I want to make from here, but I will have to hold off.
Monday, October 27, 2008
Microwave Brownies
(This is another dangerously quick and easy microwave recipe)
2/3 cup butter or margarine
1 cup sugar
- melt the butter, mix in the sugar and let it cool a little
Add:
2 eggs
1 tsp vanilla
Sift together and add:
1 cup flour
1/4 cup cocoa
1/4 cup instant hot chocolate mix
1/2 tsp baking powder
Stir in chopped nuts, if desired
Put in a greased 9 inch glass or stone pie plate
Microwave on high 4 1/2 - 5 minutes
What I do: its a lot of butter - you can cut down on it...and if your microwave doesn't have a turntable, you will need to rotate the pan a couple of times. we don't usually have hot chocolate mix, so i use the Nesquick chocolate milk mix
Source: my mom had a microwave cooking cookbook - this was a regular at FHE growing up
2/3 cup butter or margarine
1 cup sugar
- melt the butter, mix in the sugar and let it cool a little
Add:
2 eggs
1 tsp vanilla
Sift together and add:
1 cup flour
1/4 cup cocoa
1/4 cup instant hot chocolate mix
1/2 tsp baking powder
Stir in chopped nuts, if desired
Put in a greased 9 inch glass or stone pie plate
Microwave on high 4 1/2 - 5 minutes
What I do: its a lot of butter - you can cut down on it...and if your microwave doesn't have a turntable, you will need to rotate the pan a couple of times. we don't usually have hot chocolate mix, so i use the Nesquick chocolate milk mix
Source: my mom had a microwave cooking cookbook - this was a regular at FHE growing up
Microwave Caramel Popcorn
2 bags microwave popcorn (3.5 oz bags)
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp baking soda
1. Pop the popcorn, dump into a bowl, then transfer the popcorn by hand to a second, large bowl. (this leaves all the unpopped kernels behind in the first bowl)
2. Combine the sugar, butter & corn syrup - microwave on high for 2 minutes, stir and microwave again for 2 minutes.
3. Whisk in baking soda, keep whisking until its all mixed well.
4. Pour over popcorn and stir to coat evenly
**Two bags of popcorn is too much, but one is not enough - so set aside about half of one of the bags for anyone who doesn't want caramel on their popcorn
Source: We had the Young Women make this super-easy recipe for personal progress and Angela provided the recipe
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp baking soda
1. Pop the popcorn, dump into a bowl, then transfer the popcorn by hand to a second, large bowl. (this leaves all the unpopped kernels behind in the first bowl)
2. Combine the sugar, butter & corn syrup - microwave on high for 2 minutes, stir and microwave again for 2 minutes.
3. Whisk in baking soda, keep whisking until its all mixed well.
4. Pour over popcorn and stir to coat evenly
**Two bags of popcorn is too much, but one is not enough - so set aside about half of one of the bags for anyone who doesn't want caramel on their popcorn
Source: We had the Young Women make this super-easy recipe for personal progress and Angela provided the recipe
Tuesday, September 30, 2008
Pumpkin Bread
Combine:
15 oz pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
In separate bowl, combine:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
1. Add dry ingredients to wet ingredients, mixing until just blended.
2. Pour into 2 greased & floured bread pans.
3. Bake 60-70 minutes at 350 until toothpick comes out clean
What I did: I used a little less than 1 cup of oil and I used canola instead of vegetable. I like to have enough flavor in pumpkin stuff, so the cinnamon, nutmeg, cloves & ginger were rounded measuring spoonfuls, I just didn't level them off. I also sprinkled chocolate chips on the top which made it look pretty, but ended up being kind of messy to eat. Next time I would just stir a few in before pouring in the pans, but not too many.
15 oz pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
In separate bowl, combine:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
1. Add dry ingredients to wet ingredients, mixing until just blended.
2. Pour into 2 greased & floured bread pans.
3. Bake 60-70 minutes at 350 until toothpick comes out clean
What I did: I used a little less than 1 cup of oil and I used canola instead of vegetable. I like to have enough flavor in pumpkin stuff, so the cinnamon, nutmeg, cloves & ginger were rounded measuring spoonfuls, I just didn't level them off. I also sprinkled chocolate chips on the top which made it look pretty, but ended up being kind of messy to eat. Next time I would just stir a few in before pouring in the pans, but not too many.
Thursday, September 4, 2008
Pumpkin Pie Crunch
1 16 oz can solid pack pumpkin
1 12 oz can evaporated milk
3 eggs
3/4 cup sugar
1 cup brown sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 pkg yellow or butter flavored cake mix
1 cup chopped pecans
1 cup butter, melted
whipped topping
1. Preheat oven to 350. Grease 9x13 pan.
2. Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl or mixer. Pour into pan.
3. Sprinkle dry cake mix over pumpkin mixture. Top with pecans. Drizzle with melted butter.
4. Bake for 50-55 min or until golden and toothpick comes out clean.
5. Cool completely and serve with whipped topping. Refrigerate leftovers.
What I did: The only thing different from how I wrote out the recipe is the butter. I did melt a whole cup of butter, but as I was drizzling it over the top I couldn't help thinking it was a LOT of butter and didn't end up using the whole cup. So if you want to cut back you could probably even use only 1/2 cup. I have made and tasted several similar recipes, but always thought it could be better. This one is my favorite and the one I'll stick with.
Source: The Shook Family Cookbook, but I made some changes
1 12 oz can evaporated milk
3 eggs
3/4 cup sugar
1 cup brown sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 pkg yellow or butter flavored cake mix
1 cup chopped pecans
1 cup butter, melted
whipped topping
1. Preheat oven to 350. Grease 9x13 pan.
2. Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl or mixer. Pour into pan.
3. Sprinkle dry cake mix over pumpkin mixture. Top with pecans. Drizzle with melted butter.
4. Bake for 50-55 min or until golden and toothpick comes out clean.
5. Cool completely and serve with whipped topping. Refrigerate leftovers.
What I did: The only thing different from how I wrote out the recipe is the butter. I did melt a whole cup of butter, but as I was drizzling it over the top I couldn't help thinking it was a LOT of butter and didn't end up using the whole cup. So if you want to cut back you could probably even use only 1/2 cup. I have made and tasted several similar recipes, but always thought it could be better. This one is my favorite and the one I'll stick with.
Source: The Shook Family Cookbook, but I made some changes
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