Bowers: The Recipe Box

Really Good Cinnamon Coffee Cake

Batter:

2 sticks butter, softened
2 cups sugar
4 large eggs, room temperature
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups sour cream

Filling (original recipe doubled):
4 tablespoons ground cinnamon

½ cup sugar
1 cup chopped pecans

Cream together the butter and 2 cups of sugar until light and fluffy, about five minutes.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing just enough after each addition to keep the batter smooth.

In a small bowl, combine filling ingredients: cinnamon, chopped pecans, and ½ cup of sugar.

Spoon a layer of batter into a greased 10-inch tube pan.

Sprinkle part of the filling over the batter, making sure filling doesn't touch pan itself. Repeat layering with batter followed by the remaining nut mixture, ending with batter.

Bake at 350°F for 60-65 minutes (I found 50-55 minutes to be long enough in my oven) or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing the cake from the pan. Sprinkle with additional cinnamon and sugar blend. Allow to cool completely before serving.

Original recipe is from inspiredbycharm.com.

Pumpkin Roll

Aunt Maggie's Pumpkin Roll

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I'm sharing my Aunt Maggie's Pumpkin Roll recipe. It's a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What's not to love?

Course Dessert

Cuisine American

Keyword fall baking, pumpkin, pumpkin roll

Prep Time 10

Cook Time 15

Cooling Time 3

Total Time 3 25

Servings servings

Calories 272kcal

Ingredients

3 eggs
1 cup granulated sugar
2/3 cup pumpkin puree
3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Confectioners' sugar for dusting

Filling:

8 ounces cream cheese softened
1/4 cup unsalted butter softened
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups confectioners' sugar plus more for decorating

Instructions

Begin by preheating the oven to 350 degrees F.
Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

Nutrition

Cranberry Goat Cheese

10 ounce goat cheese log
½ cup finely chopped dried sweetened cranberries (aka craisins)
¼ cup finely chopped pistachios

1 tablespoon finely chopped fresh rosemary
¼ teaspoon salt, plus a sprinkle for serving

2 tablespoons honey, for serving

Allow the goat cheese to come to room temperature, which is important because it makes it easy to spread.
Place the chopped cranberries, pistachios, rosemary and salt on a plate and mix to combine.

Roll the goat cheese in the mixture and use your hands to coat each side, re-forming it as necessary so that every surface is covered (even the bottom).

Sprinkle a bit of salt on the top.
Place the log on a plate and drizzle generously with honey. Serve immediately with crackers or crostini.

Find it online: https://www.acouplecooks.com/cranberry-goat-cheese/

Caramel Apple Cream Cheese Spread

Cream Cheese Caramel Apple Dip

Tangy cream cheese, sweet caramel, and crunchy toffee bits come together for a fantastic fall treat in this cream cheese caramel apple dip. This easy dip is the perfect addition to any fall party, bonfire, or movie night!

Prep Time 5

Cook Time 0

Total Time 5

Servings

Ingredients

8 ounces cream cheese softened
¼ cup lightly packed light brown sugar
1 teaspoon pure vanilla extract
⅓ cup homemade salted caramel sauce or quality store-bought caramel sauce
¼ cup English toffee bits Heath Bits O’ Brickle or finely chopped toasted nuts

Instructions

In a medium bowl, combine the cream cheese, brown sugar and vanilla until thoroughly combined and smooth. Spread mixture evenly into a shallow bowl or dish. Top with caramel sauce and sprinkle with the toffee bits or nuts.
Serve with tart apples and graham crackers.

Notes

This recipe can easily be doubled to feed a crowd.

If not serving immediately, hold off on adding the toffee bits or nuts. Cover and refrigerate until ready to serve, or up to 12 hours. Top with the toffee bits and/or nuts just before serving.

Banana Pudding Trifle (with cream cheese)

Simple Banana Trifle

This simple banana pudding trifle recipe is rich, creamy, and perfect for any gathering! With double the vanilla for extra flavor ready in just a few easy steps.

PREP TIME20 minutes

COOK TIME20 minutes

ADDITIONAL TIME2 hours

TOTAL TIME2 hours 40 minutes

Ingredients

8 oz cream cheese, room temperature
14 oz sweetened condensed milk
1 cup whole milk
3.4 oz instant vanilla pudding mix
2 tsp pure vanilla extract
6 cups whipped cream or Cool Whip
11 oz vanilla wafers
3-4 bananas, sliced

Whipped Cream

3 cups of cold heaving whipping cream
6 tablespoons of powdered sugar
2 teaspoons pure vanilla extract

Instructions

Beat cream cheese until smooth. Add condensed milk, whole milk, pudding mix, and double vanilla extract. Whip on high 2 min until creamy.
Fold in half the whipped cream just until blended.
Assemble layers in a clear trifle dish:
- Bottom: layer of vanilla wafers
- 1/3 pudding mix
- banana slices
- repeat wafers, pudding, bananas
- Top with remaining pudding, then whipped cream
Chill for at least 2 hours (or overnight) until set and dreamy.

Whipped Cream

Chill everything: Place your mixing bowl and beaters in the freezer for 10–15 minutes for best results.
Whip it up: Add the heavy cream, powdered sugar, and vanilla to the chilled bowl.
Beat on high: Use a hand mixer or stand mixer to whip until soft-to-medium peaks form. Don’t overbeat! Stop when it’s fluffy and holds its shape.

https://justdestinymag.com/wp-json/mv-create/v1/creations/107/print

Chocolate Eclairs

Eclair:
1 c. water 1 c. flour
1 stick unsalted butter 4 eggs, plus 1 for egg wash

Egg Wash:

1 egg

1½ teaspoons of water.

Filling*:

1 large box of cook & serve vanilla pudding (not instant)

milk

Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
2 tablespoons light corn syrup

Preheat oven to 450.
Bring water and butter to a rolling boil, stirring until butter melts.
Reduce heat to low: add all flour.
Stir vigorously with wooden spoon until mixture leaves the sides of the pan and forms a stiff ball.
Remove from heat. Add eggs, one at a time, beating well after each addition.
Spoon or pipe lengths of dough onto a baking sheet lined with parchment paper.
Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps or points of dough that remain on the surface.
Bake at 450 for 15 minutes.
Reduce heat to 325 and bake 20 additional minutes.
While eclairs are baking, prepare pudding according to directions on box.
Remove eclairs from oven and cool completely on wire rack.
Cut eclairs with serrated knife and fill.
In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave in 30 second increments, stirring until smooth until chocolate is melted combined.
Stir in corn syrup and allow to cool until slightly thickened. If needed, add more chocolate or more cream to achieve desired consistency.
Glaze eclairs.
Store in refrigerator. If covering with plastic wrap, spray wrap with cooking spray to avoid sticking.

*Feel free to make your crème pâtissière from scratch if you prefer!

Momee’s Boiled Vanilla Custard Ice Cream

12 eggs
3 ½ quarts milk
2 ½ cups sugar
3 T flour (not heaping, not level – in between)
3 T vanilla (or a bit more, to taste)
evaporated milk

Heat milk in double boiler* until steamy – do not boil.
Meanwhile, mix sugar and flour in one bowl and beat eggs in another bowl.
Add sugar and flour mixture to eggs and blend.
Add some of the warm milk to the sugar, flour and egg mixture and blend.
Then pour the mixture into the remaining milk and stir well.
Cook until coats wooden spoon, stirring constantly.
Chill overnight.

Fill churn, allowing for the addition of one large can of evaporated milk and several spoons of vanilla (the amount depends on your preference; do not use imitation vanilla flavoring).

*To make a large “double boiler”, use an 8-quart Dutch oven on a small round cake rack inside a larger Dutch oven (a turkey roaster has been used!) containing water.

The worst part of this recipe is that it makes more than the churn can hold, so someone (or several someones; it depends on how many are fighting over it) must eat the extra custard…such torture we endure for the cause!

There has been some discussion that the recipe calls for 18 eggs. Here's the 18 egg version from Sa's recipe card:
18 eggs
1 gallon milk
3 ½ cups sugar
4 T flour
vanilla
1 can milk - carton heavy whipping cream (both? choose one?)

originally posted October 12, 2009

Trash

Over the years this recipe has been tweaked to suit some of our people...

one stick margarine
3 T. L&P
2 tsps. seasoned salt
3 T. chili powder
7 cups Chex cereal (5 corn, 2 wheat)
1 cup pretzel crisps, broken into bite size pieces
2 cups pecans
2 cups sea salt pita chips*, broken into bite size pieces
1 or 2 cups of cashews, because we like extra nuts

Melt margarine in large roasting pan in 250 oven.

Using a fork, stir in L&P, seasoned salt, and chili powder.

Add rest of ingredients (I add cereal first, then the rest).

Gently toss until evenly coated.

Bake an hour, stirring every 15-17 minutes (extra nuts = extra minutes)

Spread on paper towels to cool.

Store in airtight containers lined with paper towels; freezes well.

* we used to use sea salt bagel chips but they are so messy/crumbly.

Firecracker Cheez-Its

¾ cup vegetable oil

3-4 T. Ranch seasoning mix (approx 2 oz)

1 T. red pepper flakes

21 oz. box of Cheez-Its

Spread crackers in large pan.

Mix oil and seasonings. Pour over crackers and mix until crackers are coated.

Bake at 250 for 20 minutes.

Cool on layers of paper towels.

Store in airtight containers.

Old School Chicken Casserole (Southern Living)

Serves 6 (serving size: 1 cup)

2 cups chopped cooked chicken
1 cup cooked white long-grain rice
1 (10.5-oz.) can cream of mushroom soup
½ half stick unsalted butter, divided
½ cup chopped celery (about 3 stalks)
4 oz. chopped fresh mushrooms
¾ cup mayonnaise
½ cup chicken broth
1 Tbsp. fresh lemon juice
1 tsp. grated onion
1 cup crushed cornflakes cereal
½ cup toasted slivered almonds

Preheat oven to 350°F. Stir together chicken, rice, and soup in a large bowl. Set aside.

Heat 2 tablespoons of the butter in a medium skillet over medium-high.

Add celery and mushrooms, and cook, stirring often, until tender, about 5 minutes.

Add to chicken mixture.

Stir in mayonnaise, chicken broth, lemon juice, and grated onion.

Spoon mixture into an 11- x 7-inch baking dish.
Melt remaining 2 tablespoons butter.

Toss together cornflakes, almonds, and melted butter in a medium bowl. Sprinkle over chicken mixture.

Bake in preheated oven until golden brown and bubbly, about 40 minutes.

Serve immediately.

Southern Living Boat Dip

Southern Living Boat Dip

1 (16-oz.) container sour cream
1 (10-oz.) can Rotel, drained
1 (1-oz.) envelope ranch dressing mix (about 4 T)
1 (1-oz.) envelope 25%-less-sodium taco seasoning mix
1 (8-oz.) pkg. shredded Cheddar-Jack or mild Cheddar cheese (about 2 cups)

Lemon Bars

Ingredients

Crust:
2 cups flour
½ cup sugar
¼ teaspoon salt
1 cup (2 sticks) cold salted butter, cut into small cubes, plus more for greasing

Filling:
1 ½ cups sugar
¼ cup flour
4 large eggs
Zest and juice of 4 medium-sized lemons (2/3 cup of lemon juice and 4 to 5 teaspoons of lemon zest)
Powdered sugar, for topping

Directions

For the crust:
Preheat the oven to 350°F.
Grease a 13-by-9-inch pan with butter or line with parchment paper (spritz pan with baking spray first).
In a large bowl, stir together the flour, sugar, and salt.
Add the butter and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling:
In a medium bowl, stir together the sugar and flour.
Crack in the eggs, and whisk to combine.
Add the lemon zest and juice, and mix until combined.
Pour over the warm crust and bake until the filling is set, about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Ashley's Squash Casserole

10-12 medium/large yellow squash, chopped
1 onion, peeled and chopped in large chunks

2 T. Kosher salt
2 tsp black pepper
1 T. sugar
1 stick butter, divided
4 oz. cream cheese
¾ cup sour cream

2 eggs, beaten
1 ½ cups freshly grated cheese
1 ½ cups Cheez-its, crushed

In Dutch oven, place squash, onion, salt, pepper, sugar, and 2 T of the butter.

Bring to boil; reduce heat and simmer until squash is fork tender, about 20 minutes.

Preheat oven to 375.

Drain cooked squash mixture in colander and remove as much water as possible.

In a medium-sized mixing bowl, combine warm squash mixture with cream cheese, sour cream, cheddar cheese, and remaining butter. Mix well.

Taste to adjust salt and pepper, then add beaten eggs.

Pour mixture into a lightly greased 9x13 pan. Bake for 25-30 minutes (you want a tiny bit of brown around the edges)

Recipe calls for topping with crushed Cheez-its after 25 minutes and bake for 5 more minutes. The cheese and breadcrumb mixture from Beverly's recipe might be good, too.

Let cool for 10 minutes before serving.

adapted from Ouida's recipe

California Cobb Pasta Salad

1 pound pasta, cooked and cooled
12 ounces bacon, cooked and chopped
1 cup cherry tomatoes, halved
3 cups chopped romaine or other lettuce
1 ½ cups crumbled blue cheese
grilled chicken
2 avocados peeled, pitted, and chopped

1 tablespoon lemon juice, freshly squeezed
½ cup extra virgin olive oil
3-4 tsp white balsamic vinegar
salt and pepper to taste

In a large bowl, add the cooked pasta, bacon, tomatoes, chopped romaine, and crumbled blue cheese.
Drizzle with olive oil and white balsamic vinegar and toss lightly to combine. Add salt and pepper to taste. Just before serving, toss the chopped avocado with the lemon juice and add to the pasta mixture.

Adapted from:

https://inspiredbycharm.com/california-cobb-pasta-salad/?fbclid=IwY2xjawJffGxleHRuA2FlbQIxMAABHrq6i89Rd-sxLEC80yyZRvIm5voQgRVp-lv-mY3ZljHQAoqqjEVkd_VnPQv0_aem_ZnMM9PfR3r89ICSCT6Y8sw

Southern Living Cheesy Sausage and Croissant Casserole

Ingredients

1 lb. ground pork sausage (such as Jimmy Dean)
1 ¼ cups (5 oz.) shredded Parmesan cheese
1 tsp. table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese (about 8 oz.)

Directions

Cook sausage. Toss with Parmesan cheese, salt, green onions, and torn croissants and place in a 9x13 baking dish coated with cooking spray.

Whisk together milk, heavy cream, and eggs: pour over the sausage mixture. Cover and chill dish for 8 hours.

Preheat oven to 350°F. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or until golden. Let stand 10 minutes.

https://www.southernliving.com/recipes/cheesy-sausage-croissant-casserole-recipe

Simple Blue Cheese Vinaigrette

Source: https://cravingsomethinghealthy.com/healthier-blue-cheese-vinaigrette-dressing/

Ingredients for 4 servings

5 tablespoons olive oil
3 tablespoons white wine vinegar
2 ounces blue cheese
1/4 teaspoon onion powder
pinch sea salt and ground pepper
2 tablespoons water more or less to achieve the desired consistency

Instructions

Combine the olive oil, vinegar, onion powder, and blue cheese in a bullet blender or mini food processor and blend until smooth.
Taste and season with salt and pepper. If the dressing is too thick, add water, 1 tablespoon at a time until you achieve the desired consistency.
Store leftover dressing in a small jar for up to three days.

Notes

If you prefer a non-creamy dressing, blend all of the ingredients EXCEPT for the blue cheese. Crumble the cheese in by hand, or add it to the blender and just pulse once or twice to break it up.

This dressing is best served immediately but you can store it in the refrigerator in a jar for up to 3 days. If it separates, shake the jar, whisk, or blend it.

Nutrition

Source: https://cravingsomethinghealthy.com/healthier-blue-cheese-vinaigrette-dressing/

Pages

Aunt Maggie's Pumpkin Roll

Ingredients

Filling:

Instructions

Nutrition

Cream Cheese Caramel Apple Dip

Ingredients

Instructions

Notes

Ingredients

Whipped Cream

Instructions

Ingredients for 4 servings

Instructions

Notes

Nutrition