Peach Cake:
1 1/2 c. sugar
2 eggs
3/4 c. oil
1 1/3 c. mashed peaches
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Caramel Sauce:
1 c. sugar
1/2 c. butter
2/3 c. evaporated milk
2 egg yolks
1 tsp. flour
1 tsp. vanilla
Peach Cake: In a large bowl, cream sugar, eggs, oil, and peaches. Add dry ingredients; mix well. Bake at 350 for 35 minutes or until golden brown and firm to the touch.
Caramel Sauce: Melt butter and sugar over medium heat. Whisk milk into mixture; add egg yolks and mix well. Add flour and vanilla. Stir until thickened and remove from heat. Pour caramel sauce over cake and serve with a dollop of whipped cream. Makes 12 servings.
Kristie Christensen
Pleasant Grove, UT
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Monday, January 16, 2012
Rice Pudding
1 c. cooked rice
3 eggs
3/4 c. sugar
1/4 tsp. salt
3 c milk
1 tsp. vanilla
Cinnamon (for garnish)
Spread rice out in an 8 x 8 inch pan. In a separate bowl, beat eggs, sugar and salt. Stir in milk and vanilla. Pour over rice. Lightly sprinkle the cinnamon over the top. Place the baking dish in a larger pan, and fill the larger pan with water to at least halfway up the sides of the smaller pan. Bake at 325 for 1 1/2 hours. You can tell the pudding is done with the custard jiggles equally---in other words, the middle does not jiggle more than the rest. Technically, this pudding makes 12 servings, but it really depends on who gets to it first. Note: This recipe creates a custard-style rice pudding with a layer of custard on top. If you like less custard on top, just add more rice.
Katey Clark
Denair, California
3 eggs
3/4 c. sugar
1/4 tsp. salt
3 c milk
1 tsp. vanilla
Cinnamon (for garnish)
Spread rice out in an 8 x 8 inch pan. In a separate bowl, beat eggs, sugar and salt. Stir in milk and vanilla. Pour over rice. Lightly sprinkle the cinnamon over the top. Place the baking dish in a larger pan, and fill the larger pan with water to at least halfway up the sides of the smaller pan. Bake at 325 for 1 1/2 hours. You can tell the pudding is done with the custard jiggles equally---in other words, the middle does not jiggle more than the rest. Technically, this pudding makes 12 servings, but it really depends on who gets to it first. Note: This recipe creates a custard-style rice pudding with a layer of custard on top. If you like less custard on top, just add more rice.
Katey Clark
Denair, California
"Best Ever" Cinnamon Rolls
(but not Grandma Gearys...)
Cinnamon Rolls:
1 c. milk
1/4 c. butter
1 Tbsp. (1 pkg) dry yeast
1/4 c warm water
1 Tbsp. sugar
1 small package instant vanilla pudding mix
1 egg, room temperature
1/2 tsp. salt
4 c. flour
Filling:
1/2 c. butter, softened
1 c. packed brown sugar
cinnamon to taste
Frosting:
1 8-oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1 1/2 tsp. milk
In saucepan, warm 1 c. milk and 1/4 c. butter until butter is melted. Set aside. In large bowl, combine yeast, warm water, and 1 Tbsp. sugar. Let yeast mixture rise while milk mixture cools. Stir in cooled milk mixture, vanilla pudding mix, egg and salt. Beat with electric mixer. Stir in flour. Knead on floured board until elastic. Return to greased bowl. Cover and put in warm spot until double in size. Punch dough down. Roll into rectangular shape (about 17 x 10 inches). Spread with 1/2 c. softened butter, then sprinkle with brown sugar and cinnamon. Starting at long side, roll up dough. Pinch off ends. Slice into 1-inch slices and place in buttered 9 x 13 inch pan. Let rise in a warm place until doubled (about 45 minutes). Bake at 350 for 15-20 minutes. While rolls bake, make frosting by combining all frosting ingredients (for us, one frosting recipe is enough for a double roll batch). This can also be made in a bread machine. Makes 16 servings.
Jenni McCall
Provo, UT
Cinnamon Rolls:
1 c. milk
1/4 c. butter
1 Tbsp. (1 pkg) dry yeast
1/4 c warm water
1 Tbsp. sugar
1 small package instant vanilla pudding mix
1 egg, room temperature
1/2 tsp. salt
4 c. flour
Filling:
1/2 c. butter, softened
1 c. packed brown sugar
cinnamon to taste
Frosting:
1 8-oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1 1/2 tsp. milk
In saucepan, warm 1 c. milk and 1/4 c. butter until butter is melted. Set aside. In large bowl, combine yeast, warm water, and 1 Tbsp. sugar. Let yeast mixture rise while milk mixture cools. Stir in cooled milk mixture, vanilla pudding mix, egg and salt. Beat with electric mixer. Stir in flour. Knead on floured board until elastic. Return to greased bowl. Cover and put in warm spot until double in size. Punch dough down. Roll into rectangular shape (about 17 x 10 inches). Spread with 1/2 c. softened butter, then sprinkle with brown sugar and cinnamon. Starting at long side, roll up dough. Pinch off ends. Slice into 1-inch slices and place in buttered 9 x 13 inch pan. Let rise in a warm place until doubled (about 45 minutes). Bake at 350 for 15-20 minutes. While rolls bake, make frosting by combining all frosting ingredients (for us, one frosting recipe is enough for a double roll batch). This can also be made in a bread machine. Makes 16 servings.
Jenni McCall
Provo, UT
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