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Toll House Butterscotch Cookies

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Toll House Butterscotch Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 5 dozen

Ingredients

  • 2 1?4 cups flour
  • 3?4 cup sugar
  • 3?4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup butter
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups butterscotch chips (1 bag)

Instructions

  1. Mix together the flour, salt and baking soda in a small bowl, set aside.
  2. Cream the sugars and butter together, add the vanilla.
  3. Add the eggs one at a time.
  4. Slowly add the flour mixture.
  5. When completely mixed, add the butterscotch chips.
  6. Drop by the spoonful onto an ungreased cookie sheet.
  7. Bake 8-10 minutes at 375F degrees.

Notes

Source: http://www.food.com/recipe/toll-house-butterscotch-chip-cookies-16110

https://recipes.souldanse.com/toll-house-butterscotch-cookies/

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Becca’s Dulce de Pumpkin Pie

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Becca’s Dulce de Pumpkin Pie

Becca’s Dulce de Pumpkin Pie

Ingredients

  • 1 can pumpkin (15 oz)
  • 1 can dulce de leche (13.4 oz), usually available in the Mexican aisle of supermarkets
  • 1 egg
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • 1 Pillsbury pie crust ready to bake (usually available in a pack of two in the refrigerated section of the grocery store)

Instructions

  1. Preheat oven to 375°.
  2. Place pie crust in 9-inch pie pan. Use a fork to poke some holes in bottom. Place in oven for approximately 10 minutes, or until the crust begins to look cooked and starts to puff up. Remove from oven.
  3. Mix together all other ingredients until smooth.
  4. Pour mixture into par-baked pie shell and return to oven for approximately 40 minutes. Filling will be slightly jiggly when removed, but it should be dark brown and burnished looking.

Notes

Recipe originally posted at http://heavytable.com/beccas-dulce-de-pumpkin-pie/

https://recipes.souldanse.com/beccas-dulce-de-pumpkin-pie/

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Tamia’s Peach Cobbler

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Tamia’s Peach Cobbler

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Tamia’s Peach Cobbler

Recipe from Tamia Finnegan and notes added by Carol Ceraso.

Ingredients

  • Peaches (6-7)
  • 4 tbsp. butter
  • 1 c. sugar
  • 3/4 c. flour
  • 2 tsp. baking powder
  • Salt
  • 1/2 tsp. vanilla
  • 3/4 c. milk

Instructions

  1. Peel and slice peaches
  2. Melt butter in a 5x8 Pan
  3. Mix together sugar, flour, baking powder, salt*, vanilla and milk. Batter will be thin.
  4. Pour batter into pan with butter; Do not stir.
  5. Spoon peaches on top of batter; Do not stir.
  6. Bake for 1 hour at 350 degrees.

Notes

How to Peel and Slice Peaches: http://www.tasteofhome.com/recipes/how-to-cook/how-to-peel-peaches

*No measurement was given for the salt, so I just sprinkled a little salt on the dry ingredients.

Note: This recipe called to use a 5 x 8 pan. I used a 5 ½ x 10 glass casserole dish and it boiled over as it was baking. Next time, I’m going to use an 8 ½ x 8 ½ dish, and see how that goes. I don’t know if there will be much difference or not regarding boiling over!!

https://recipes.souldanse.com/tamias-peach-cobbler/

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Taco Salad Casserole

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Taco Salad Casserole

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

  • 1 head of iceberg lettuce
  • 2 cups shredded cheese
  • 1 cup of salsa
  • 1/2 cup of mayo
  • 2 tsp. chili powder
  • 1 lb. ground beef
  • 1 bag of tortilla chips

Instructions

  1. Mix salsa, mayo, and chili powder together and add to browned ground beef.
  2. Layer 1/2 meet, crumbled chips, cheese and repeat a second layer of the same into a 2 quart casserole dish.
  3. Bake at 350 degrees for 20-25 mins.
  4. Serve in a bowl of shredded lettuce, fresh tomatoes and sour cream (along with any other condiments).
https://recipes.souldanse.com/taco-salad-casserole/

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Grandma Ceraso’s Spaghetti Sauce

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Grandma Ceraso’s Spaghetti Sauce

Yield: 11-12 1 Qt Freezer Containers

Ingredients

  • Tomato Paste, 2-3 Large Cans
  • Medium to Large Onion, 2-3
  • Garlic, 2-3 Cloves
  • Bay Leaf
  • Oregano
  • Pork Chops, 2-3 (optional)

Instructions

  1. Chop onions and garlic
  2. Put tomato paste into a large kettle
  3. Fill empty tomato paste cans with water and add 3 cans of water per can of tomato paste (approx 8 cups)
  4. Stir tomato paste and water until mixture is smooth
  5. Add chopped onions and garlic
  6. Add 1 tbsp of salt (or more to taste)
  7. Add Oregano (to taste)
  8. Add Pork Chops
  9. Bring mixture to a boil and then simmer for 6 to 8 hours
  10. Stir Frequently.
https://recipes.souldanse.com/grandma-cerasos-spaghetti-sauce/

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Iced Italian Cookies

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Iced Italian Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: approximately 2 dozen

Iced Italian Cookies

Recipe originally seen on Facebook and followed on Food.com's website: http://www.food.com/recipe/iced-italian-cookies-22989

Ingredients

  • 1/2 lb butter, softened (2 sticks)
  • 2 large eggs, beaten
  • 1 cup sugar
  • 4 cups flour
  • 2 tablespoons baking powder
  • 2 tablespoons vanilla
  • 1 3/4 cups powdered sugar (1/2 of a 1-pound box) for Icing
  • 2 tablespoons milk for Icing
  • 1 tablespoon anise extract or 1 tablespoon vanilla or 1 tablespoon fresh lemon juice for Icing
  • colored crystal sugar, to decorate

Instructions

  1. Cream butter and sugar until soft and creamy.
  2. Add eggs and vanilla, mixing well.
  3. Combine flour and baking powder, then blend into the butter mixture.
  4. Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
  5. Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
  6. Cool on wire racks,then ice as desired.
  7. Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
  8. Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.

Notes

I really wanted to coil them but I found it hard to work with, so I just balled them up and then thumbprint smooshed them.

https://recipes.souldanse.com/iced-italian-cookies/

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Grandma Cook’s Pumpkin Bread

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Grandma Cook's Pumpkin Bread

Cook Time: 1 hour, 30 minutes

Grandma Cook's Pumpkin Bread

Ingredients

  • 1 1/3 c. sugar
  • 1/3 c. shortening
  • 2 eggs
  • 1 c. canned pumpkin
  • 1/3 c. water
  • 1/2 c. chopped pecans
  • 1 2/3 c. all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. cloves
  • 1/2 tsp. cinnamon
  • 3/4 tsp. salt

Instructions

  1. Butter (shortening) and flour loaf pan.
  2. Cream shortening and sugar together in mixing bowl.
  3. Add eggs to shortening and sugar mixture, one at a time; mix well.
  4. Add pumpkin and mix well.
  5. Add dry ingredients and water, alternately; mix well.
  6. Stir in pecans.
  7. Pour batter into 9” x 5” x 3” loaf pan and bake for 1 ½ hrs., at 350 degrees.
  8. if using small loaf pans, fill pan approximately 2/3 full and bake for 50-55 min. or until tester comes out clean at middle of pan.
  9. Begin to cool bread in pan, then turn upside down on cooling rack and remove pan.

Notes

If using small loaf pans, one recipe will make about 3 pans. The regular size cans of pumpkin (15.+ oz.) is about 2 cups, so when I make this recipe, I usually make a double recipe, then I don’t have pumpkin left over. Options: add raisins to mixture; substitute walnuts for the pecans.

https://recipes.souldanse.com/grandma-cooks-pumpkin-bread/

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Fresh Fruit Pizza

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Fresh Fruit Pizza

Fresh Fruit Pizza

Ingredients

  • 1/2 c. butter
  • 1 c. flour
  • 1/4 c. powdered sugar
  • 8 oz. cream cheese
  • 1/2 tsp. vanilla
  • 1/3 c. sugar
  • 1 c. juice from fruit or water
  • 2 tbsp. cornstarch
  • 1/2 c. sugar
  • 1 tsp. lemon juice

Instructions

    Crust
  1. Mix 1/2 c. butter, 1 c. flour, and 1/4 c. powdered sugar like pie crust (crumbled). Spread in the bottom of a 9" x 13" pan. Bake 8-10 mins at 350 degrees.
    2. Filling
  2. Mix 8 oz. cream cheese, 1/2 tsp. vanilla, 1/3 c. sugar. Beat and spread on cooled crust. Put fruit on top - strawberries, bananas, kiwi, green grapes, etc.
  3. Note: If using bananas, soak them in lemon juice first to keep them from browning.
    4. Glaze
  4. Mix 1 c. juice from fruit or water, 2 tbsp. cornstarch, 1/2 c. sugar, 1 tsp. lemon juice in pan and heat on stove until mixture comes to a boil. Stir frequently. Boil for 1 minute. Pour over top of fruit while hot. Refrigerate.

Notes

You can use a regular pizza pan for a single recipe.

Carol Ceraso prefers to have more glaze and usually mixes 1 1/2 recipes of the glaze for a single serving.

For a double recipe, use a jelly roll pan and triple the glaze recipe.

https://recipes.souldanse.com/fresh-fruit-pizza/

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Swedish Gingerbread

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Swedish Gingerbread

Prep Time: 15 minutes

Cook Time: 1 hour

Swedish Gingerbread

A recipe from Rene's Swedish Grandmother, Maude deDon.

Ingredients

  • 1 1/4 cup flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 eggs
  • 2/3 cup milk
  • 1/2 cup (1 stick) margarine or butter (melted)

Instructions

  1. Mix dry ingredients.
  2. Add the other ingredients and mix again.
  3. Butter and sugar a small (6-cup) Bundt pan.
  4. Bake at 325 degrees for 1 hour or a little less.
https://recipes.souldanse.com/swedish-gingerbread/