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Pretty Pumpkin Cinnamon Buns Recipe

Photo by: Taste of Home

94% would make again

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“I make sticky buns and cinnamon rolls quite often because my husband loves them. One day, I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results!” —Glenda Joseph, Chambersburg, Pennsylvania

Ingredients

• 2 tablespoons active dry yeast
• 1/2 cup warm water (110° to 115°)
• 4 eggs
• 1 cup shortening
• 1 cup canned pumpkin
• 1 cup warm milk (110° to 115°)
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/3 cup instant vanilla pudding mix
• 1/3 cup instant butterscotch pudding mix
• 1 teaspoon salt
• 7 to 8 cups all-purpose flour
• 
  FILLING:
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 
  ICING:
• 3 tablespoons water
• 2 tablespoons butter, softened
• 1 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract

Directions

• In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.

Cheese ravioli with mushroom ragu

Ingredients

1/2 cup Spanish onions, diced
1/2 cup fresh carrots, diced
1/2 cup fresh celery, diced
2 Tbsp sweet butter
6 oz pancetta, diced in 1/4” cubes
1/2 lb beef tenderloin, diced in 1/2” cubes
6 garlic cloves, chopped
1/2 lb domestic mushrooms, sliced
1/2 cup shiitake mushrooms, sliced & de-stemmed
1/4 lb portobello mushrooms, cubed
Salt and freshly cracked black pepper to taste
1 cup dry white wine
1 cup chicken broth
14.5-oz can diced tomatoes
1/4 cup sweet butter
1 lb square cheese ravioli, cooked according to package directions

Parmesan cheese, grated
Fresh parsley

Procedures

1. MELT 2 Tbsp butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 more minutes, then season with black pepper. Add white wine, chicken broth and tomatoes.
2. SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
3. ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.

CHEF TIPS

• Substitute reconstituted dried porcini mushrooms for domestic mushrooms
• Substitute thick bacon for pancetta
• Add roasted red peppers to sauce
• Add capers or black olives to sauce

Raspberry Cream Cheese Coffee Cake Recipe

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100% would make again

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"Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too!" --Christine Benner of Pottsville, Pennsylvania

Ingredients

• 3 tablespoons butter, softened
• 3/4 cup sugar, divided
• 1/4 cup plus 2 tablespoons egg substitute, divided
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup fresh raspberries
• 2 ounces reduced-fat cream cheese
• 1 teaspoon confectioners' sugar

Directions

• In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
• Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
• Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Penne Senese



Ingredients

1 lb penne pasta, cooked according to package directions
2 Tbsp butter
½ cup extra virgin olive oil
½ cup yellow onions, chopped
3 cloves garlic, chopped
½ lb mushroom, sliced
6 Italian sausage links, casing removed
¼ cup + 2 Tbsp white wine
2 Tbsp all-purpose flour
1 quart heavy cream
¼ lb prosciutto ham, chopped
1 Tbsp fresh sage (or 1 tsp dry)
1 Tbsp fresh parsley (or 1 tsp dry)
½ lb grated Parmesan cheese
1 tsp garlic pepper (optional)
Salt to taste

Procedures

1. HEAT pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
   
2. ADD white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
   
3. ADD cooked, drained pasta to pan with sauce. Toss well.
   
4. TRANSFER to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.

Tomato bacon and egg panini!!

yield 2

Ingredients

• 2 eggs
• 2 tablespoons water
• Salt and pepper
• 2 teaspoons butter, room temperature
• 4 slices whole wheat or white bread
• 4 slices fully-cooked bacon
• 4 slices tomato
• 2 slices Swiss cheese

Directions

1. Heat panini press according to manufacturer's directions. Beat eggs, water, salt and pepper in microwave-safe bowl until blended. Microwave on High 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
2. Spread butter evenly on one side of each bread slice. Layer bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up.
3. Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.

Footnotes

• INSIDER INFORMATION
• No panini press? Sandwiches can be grilled in a skillet over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
• Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
• Microwave ovens vary. Cook time may need to be adjusted.
• This recipe is an excellent source of protein, calcium and choline, and a good source of fiber, Vitamin A, folate and iron.

Vanilla Streusel Coffee Cake Recipe

Brought to you by Grey Whale Inn

Ingredients:
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 cups softened butter
1-1/2 cups sugar
3 eggs
1-1/2 cups sour cream
1-1/2 teaspoons vanilla
3/4 cup firmly packed brown sugar
3/4 cup chopped nuts
1-1/2 teaspoons cinnamon
2 tablespoons vanilla mixed with 2 tablespoons water
Instructions:
Preheat over to 325. Butter 10" tube pan.

Sift together flour, baking powder, baking soda and salt, and set aside. Combine butter and sugar in large bowl and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in sour cream and vanilla. Gradually brown sugar, nuts and cinnamon in a separate bowl. Turn 1/3 of the batter into the tube pan and sprinkle with 1/2 of the nut mixture. Repeat. Add remaining batter and spoon diluted vanilla over top. Bake 60 to 70 minutes. Cool completely before removing from pan. (Texture will be moist.) Makes one cake, which serves 10 to 12.

Easy Blueberry Banana Bread

"This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup."

Ingredients

• 1/2 cup fresh blueberries
• 1 5/8 cups all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup chopped pecans
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 cup mashed bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, dredge blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda, and salt.
3. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
4. Bake for 50 to 55 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Banana-Berry Delight

SERVES: 1
PREP TIME: N/A
COOK TIME: N/A

Ingredients:

1 small banana, peeled
1 cup frozen mixed berries
1/2 cup vanilla soy milk
2 teaspoons lemon juice
1/2 cup low-fat vanilla frozen yogurt

Directions:

Combine and blend ingredients until smooth.

-----

Banana berry bread recipe

from steiger hauss

----------------------------

Cook Time: 50 min	Prep Time: 20 min
Yield: 1 loaves

Ingredients:
1/3 cup melted butter
1 cup sugar
2 large eggs
3 or 4 mashed ripe bananas
1/4 cup water
1 2/3 cup all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup mixed frozen berries
Instructions:
Preheat oven to 350. In large bowl, using an electric mixer, beat butter and sugar. Add eggs, bananas and water mix for 30 seconds. Combine dry ingredients and add to wet mix until blended. Fold in frozen berries. Pour mixture into a lightly greased loaf pan.
Bake until a knife inserted comes out clean, about 50 minutes, decrease by 10 minutes and 25 degrees for convection ovens. Cool in pan for about ten minutes.

Notes:
This bread also freezes well.

Cherry Kringle Recipe

Photo by: Taste of Home

100% would make again

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The soft dough in this recipe is so easy to work with. It bakes into a golden tender pastry that surrounds a luscious cherry center. Since the recipe makes four loaves, I serve one and freeze the other three for future use. -Mary Christianson, Carmel, Indiana

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm milk (110° to 115°)
• 4 cups bread flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/2 cup shortening
• 2 eggs, lightly beaten
• 4 cups cherry pie filling
• 
  ICING:
• 2 cups confectioners' sugar
• 2 to 3 tablespoons milk

Directions

• In a large bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.
• Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets.
• Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine icing ingredients; drizzle over kringles. Yield: 4 loaves.

Ambrosia Tarts Recipe

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I created this dessert for my niece who loves the tangy combination of fruit and marshmallows.—Marilou Robinson, Portland, Oregon

Ingredients

• 1 can (11 ounces) mandarin oranges, drained
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup miniature marshmallows
• 1/4 cup flaked coconut
• 1 cup whipped topping
• 4 individual graham cracker shells

Directions

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Fold in whipped topping. Spoon into shells. Chill until serving. Yield: 4 servings.

Nacho Chicken Pitas Recipe

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100% would make again

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Crunched nacho tortilla chips left over from the taco salad made earlier in the week coat these tender chicken strips. This is a great sandwich recipe for families.—Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

• 1 egg
• 1 cup crushed nacho tortilla chips
• 1 pound boneless skinless chicken breasts, cut into 1-inch strips
• 1/2 cup mayonnaise
• 4 pita breads (6 inches), halved
• 8 lettuce leaves
• 1 large tomato, sliced
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• In a shallow bowl, beat the egg. Place crushed chips in another shallow bowl. Dip chicken in egg, then coat with chips. Place in a single layer in a greased 11-in. x 7-in. baking dish. Bake at 400° for 20-25 minutes or until juices run clear.
• Spread mayonnaise inside pita halves; line with lettuce. Fill with chicken and tomato; sprinkle with cheese. Yield: 4 servings.

Pistachio Eclair Dessert Recipe

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100% would make again

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This yummy dessert, sent in by Lisa Givens of Austin, Texas, whips up minutes and can be chilled until ready to serve. "It's tasty and easy to fix," she notes. "I've often brought it to family gatherings and office parties, and it's always the first to go."

Ingredients

• 3 cups cold whole milk
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 package (14.4 ounces) graham crackers
• 1 can (16 ounces) chocolate frosting

Directions

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
• In a 13-in. x 9-in. dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for at least 1 hour.
• Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Cover and refrigerate for at least 20 minutes or until frosting is set. Yield: 15-20 servings.

Cream Cheese Raspberry Muffins Recipe

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100% would make again

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Phyllis Schmalz of Kansas City, Kansas shares these moist, cake-like muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests.

Ingredients

• 1 package (3 ounces) cream cheese, softened
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• 2 tablespoons butter, softened
• 1/2 cup sugar
• 1 egg
• 1 egg white
• 3 tablespoons buttermilk
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup fresh raspberries
• 2 tablespoons chopped walnuts, toasted
• 1/4 cup confectioners' sugar
• 1 teaspoon 2% milk

Directions

• In a small bowl, cream the cream cheese, butter and sugar until smooth. Add egg and egg white; mix well. Beat in the buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• Combine confectioner's sugar and milk; drizzle over muffins. Yield: 8 muffins.

Creamy Sweet Potatoes Recipe

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100% would make again

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I took my mother's delicious sweet potato casserole recipe and gave it a new twist by adding the tempting taste of orange-a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite.

Ingredients

• 5 pounds sweet potatoes, peeled and cooked
• 4 eggs, lightly beaten
• 1/2 cup orange juice
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• Dash salt
• Marshmallows

Directions

• In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
• Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes. Yield: 10-12 servings.

Crab Bruschetta Recipe

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100% would make again

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"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Petrara jots from Lancaster, Pennsylvania.

Ingredients

• 1/2 cup finely chopped shallots
• 2 tablespoons plus 1/4 cup Crisco® Extra Virgin Olive Oil or Canola Oil, divided
• 2 garlic cloves, minced
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup chopped seeded plum tomatoes
• 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 8 slices Italian bread (1/2 inch thick)

Directions

• In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat.
• Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture. Yield: 16 appetizers.

Creamy Sausage Stew Recipe

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100% would make again

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Meet the Cook: Depending on the time of year, I serve my stew with bread or sweet corn muffins and fresh butter, and with salad or fruit. Then, since it tastes even better the next day, we have it for lunch on the rare occasions there are leftovers! -Rosemar

Ingredients

• 8 to 10 medium red potatoes, cut into 1-1/2-inch pieces
• 2 large white onions, quartered
• 1 large green pepper, cut into 1-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces
• 2 pounds smoked Polish sausage, cut into 1-inch slices
• 1/3 cup canola oil
• 1 tablespoon dried basil
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 pint heavy whipping cream
• 3 tablespoons cornstarch
• 3 tablespoons water

Directions

• Place potatoes in a 5-qt. roasting pan. Add onions, peppers and sausage; toss gently. Combine oil, basil, salt and pepper. Pour over the eat and vegetables; toss well.
• Cover and bake at 350° for 45 minutes; stir. Add the cream; cover and bake 30-40 minutes longer or until potatoes are tender.
• Combine cornstarch and water; stir into stew. Place on stovetop and bring to a boil, stirring constantly until thickened. Yield: 10-12 servings.

Special Stuffed French Toast Recipe

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50% would make again

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For a breakfast or brunch sensation, whip up this dish showcasing cherries. The golden-brown Texas toast is delectable with cream cheese tucked between thick slices. The sweet-tart cherry sauce make a pretty and flavorful topping.

Ingredients

• 1 cup plus 2 tablespoons sugar, divided
• 2 tablespoons cornstarch
• 3/4 cup water
• 4 cups pitted frozen tart cherries, thawed
• 1 package (8 ounces) cream cheese, softened
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• 1 cup confectioners' sugar
• 12 slices Texas toast
• 1 egg
• 1 cup milk

Directions

• For cherry sauce, combine 1 cup sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat and set aside.
• In a small bowl, beat cream cheese and confectioners' sugar until smooth. Spread over six slices of bread; top with remaining bread. In a shallow bowl, whisk the egg, milk and remaining sugar. Dip both sides of bread into egg mixture.
• In a large nonstick skillet coated with cooking spray, toast bread on both sides until golden brown. Serve with cherry sauce. Yield: 6 servings.