Peanut Butter Roll

So I have been trying to make the perfect peanut butter roll, have tried several recipes and finally found the perfect recipe that my Mother in law gave me. It had to be moist, fluffy, creamy. I've had some that tasted dried and hard. The roll made with potato just can not get sodt and fluffy so I totally threw that recipe away. I think you'll love this one as good as I do.

Ingredients:

3 egg whites
4 c. white sugar
3/4 c. warm water
3/4 c. white corn syrup
1 tsp. vanilla
1 + c. peanut butter

Directions:

In large mixing bowl, beat egg whites very stiff and set aside. Be sure you have very carefully separated the eggs so there is no sign of any yellow in the whites. Mixing bowl should be very dry. In a saucepan, mix sugar, water and syrup. Cook on medium high heat and at first use a spoon to remove sugar crystals from side of pan. After mixture starts to boil rapidly, place the lid on the pan only 30 seconds, then quickly take the lid off. ( This melts all crystals). Do not stir anymore while sugar boils. Place candy thermometer on side of pan and watch carefully for temperature to reach hard ball stage.

Immediately take pan off of burner at exactly hard ball stage. Remove candy thermometer. Again re-beat you egg whites to stiff and while using beater, gradually add hot cooked syrup mixture ( about 1/3 of it at a time) beating in between until most all syrup is used.

 Do not take a spoon and rake syrup out of pan ( as you do not want crystals).

Add vanilla: keep beating, then later use large spoon beating until you can spoon white mixture out on theree sheets of waxed paper placed lapping over each one.

First of all this waxed paper should be well greased with butter, then butter you hands and wait until white candy is cool enough for you to work with your hands, patting it out like bread dough.

Spread peanut butter over entire area and start rolling it up lik a jelly roll.

When candy roll is completly cooled, slice and place in airtight container.

                                                                   Enjoy!!

Perfect Pecan Pie

Pecan pie is our family's favorite pie, there perfect for any holiday, birthday, any occasion. Told you it was our favorite. I got this recipe many years ago and have never strayed, it is so good.

Ingredients:
Makes 3 pies
Goes perfectly with my homemade pie shell recipe, makes 3 http://onespecialway.blogspot.com/2011/12/perfect-pie-crust.html

2 sticks margarine or butter
16 oz. chopped pecans
1 lb. light brown sugar
1 heaping Tbs.self-rising flour (serving tablespoon, not measuring spoon)
16 oz. bottle light corn syrup
1 Tbs. imitation vanilla
6 eggs
3 regular size pie crusts

 Melt butter until melted and set aside. Chop pecans or if you prefer whole, that's fine, set aside.
 In a large bowl add brown sugar. Using a fork, whisk brown sugar around to break down any lumps. Next add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.

 Add whole bottle of Karo syrup.

Then add 1 serving tablespoon of vanilla and stir until thoroughly combined. Add melted butter. Slowly add into the mixture so it doesn’t splatter until mixed well.

 In a small bowl, crack open six eggs and beat with a fork, fold the eggs into the pie mixture until they disappear.

Add pecans and stir until completely coated. Pour the mixture evenly into the three shells.

Be sure there is the same amount in each pie. Using a spoon, redistribute pecans  to make equal in each pie. I forgot to get a picture before I put on oven so I took a quick one in the oven.

Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
Remove and cool for about four hours. Pies can be stored on the counter or in the refrigerator.

Whipped Cream Substitute

1/2 tsp. vanilla
1/3 c. cold water
1/3 c. powdered milk
1 1/4 tsp. lemon juice
2 Tsp. sugar

Mix cold water, lemon juice, vanilla and milk powder in a large bowl.
Blend on high speed for 4-8 minutes or until stiff. Add sugar and blend another 1-2 minutes.
Refrigerate any leftovers, blend again if topping separates.

Three Layer Caramel Cupcakes

 

1 1/2  c. all-purpose flour
1  tsp. baking powder
1/4  tsp.  salt
1  stick butter (room temperature)
1 ¼  c. packed light brown sugar
2  large eggs
1  teaspoon vanilla
3/4  c. buttermilk
Caramel Filling (recipe below)
Caramel Icing (recipe below)

Preheat oven to 325 degrees. Line muffin tins with papers.  (This is a must as cake it very light and fluffy.) Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece. Spread the tops of cakes with Caramel Icing

Caramel Filling

1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature

Melt the sugar over medium-high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly. 

Caramel Icing

Caramel Filling
1 Tbsp milk
1/2 pound powdered sugar

Pour Caramel Filling not remaining after filling cupcakes in a large mixing bowl. Add milk and sugar and beat on medium speed until blended. Add more milk if too thick.
 Makes about 15 cupcakes.

                                                                             Enjoy!

 

Pumpkin Roll

3   eggs                                                    2 tsp. cinnamon
1  c. sugar                                                1 tsp. ginger
2/3 c. pumpkin                                        1/2 tsp. nutmeg
3/4 c. all purpose flour                            1/2 tsp. salt
Beat eggs 5 minutes on high speed. Add remaining ingredients and mix. Spread on a well greased cookie sheet. Bake 375 degrees for 12 minutes.

Filling:
1 c. powdered sugar                                 4 Tbs. butter
1 8oz. cream cheese                                  1/2 tsp. vanilla
Mix all ingredients together. Place baked roll on a towel with a layer of powdered sugar on the towel. Roll up and let cool.
Unroll and spread filling on roll. Roll the pumpkin roll and wrap tightly in plastic wrap. Refrigerate overnight, then slice. Enjoy!

                                                                         

Luscious Lemon Pie

                                   
4 eggs, seperated
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. sugar
3 Tbs. lemon juice
1 Tbs. grated lemon rind
1/4 tsp. salt
2 cups whipping cream or 4 cups of coolwhip

Beat 4 egg whites, gradually add 1 cup sugar and cream of tartar.  Beat until stiff.  Spread half of mixture onto bottom and sides of greased 9 inch pie pan.
Bake at 350 degrees for 45-60 minutes. Cool.
Take 4 egg yolks and beat slightly.  Stir in 1/2 cup sugar, 3 Tbs. lemon juice and 1 Tbs. grated lemon rind, 1/4 tsp. salt.  Cook until thickened on medium heat. Takes about 4-5 minutes, stirring constantly.  Cool.
Whip 2 cups whipping cream or 2 c. coolwhip and fold 1/2 of whip cream into lemon mixture.  Pour into cooled meringue shell.  Top with the remaining whip cream or cool whip.  Chill for 24 hours.

Maple Walnut Fudge

3 C white chocolate chips
14 oz can sweetened condensed milk
1/4 C butter
1 tsp Maple flavored extract
1 1/2 C broken walnut pieces

1. Grease an 8x8 baking dish and line with parchment paper, leave edges hanging over the side of dish. 
2. Melt chips, milk and butter in a microwavable bowl at 15-30 second intervals. Mix between each melting, do not over heat it the chocolate will scorch.
3. When melted, add extract and mix till incorporated, then stir in the walnuts (work quickly).
4. Pour into prepared pan and smooth top, chill at least one hour in fridge. Remove from pan, slice and enjoy!

Waldorf Salad

 4 apples, cored and chopped
1 1/2 c. seedless red grapes, halved
1 1/2 c. celery, chopped
1/2 c finely chopped walnuts
6 Tbs. mayo
3 Tbs lemon juice
Salt and Pepper to taste

Mix apples, grapes, celery and nuts. In a separate bowl, combine mayo and lemon juice. Pour over apple mixture and toss to coat. Season w/ salt and pepper. Chill well before serving.

Thanksgiving Turkey Cookies

I ran across these photos today and thought I would share for all you that have young children. How cute are these and very easy to make, you just need  a variety of cookies and candies and a tube of icing, to be used as glue. Would be great for a school project for the kids, let them make their own.

Buttercream Frosting

3 sticks butter, softened

2 lbs. powdered sugar (approx. 7 cups)

1 tsp  vanilla extract

whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency

Beat butter in mixer on medium high  for 2-3 minutes or until pale and creamy.  Reduce speed to medium and add sugar, 1/2 cup at a time.  Beat well after each addition increasing speed to high after all sugar is added. Add vanilla and food coloring if desired.  Beat until buttercream is smooth.  Can be refrigerated for several days if covered.  If refrigerating, bring to room temperature before using and beat on low until smooth.



Cinnamon rolls

I wanted to share a recipe for cinnamon rolls. These are so soft and delicious. Hope you enjoy them.

The Best Tasting Cinnamon Rolls

1  c. warm milk  (between 80 & 100 degrees)
1/2  c. sugar
1 Tbs. yeast
2 eggs
1/3  c. melted butter
4  c. flour
1  tsp. salt

Put warm milk, sugar and yeast into your mixer and mix for a minute until combined. Let the yeast grow until bubbly (about 5-10 minutes). Then add the eggs, butter, flour, and salt and combine until smooth and mixed together. Let dough sit in the bowl until it has doubled in size (about 1 1/2 hours). When it has doubled, put a small amount of flour on the counter and pour the dough onto the counter. Roll dough out until it measures 16 inches x 21 inches.

Filling:
1/3 c. butter (softened but not melted)
1 c. brown sugar
1 1/2 T. cinnamon
Spread butter on dough. Mix brown sugar and cinnamon together and sprinkle all over buttered dough. Roll up and cut into 16 equal rolls.

Place rolls on greased cookie sheet 4 across and 4 down. Cover w/ greased plastic wrap. Let rise until doubled in size (about 1 hour). Bake at 400 for 10-12 minutes.

Frosting:
1/2 c. butter, softened
1 1/2 c. powdered sugar
1/4 c. cream cheese (optioal)
1/2 t. vanilla
1/8 t. salt

Frost 3-4  minutes after finished baking.