Better Than Pumpkin Pie Cake

Better Than Pumpkin Pie Cake
Donna Tolman

1 yellow cake mix (save out 1 cup)
1/2 c. melted butter or margarine
1 egg

Mix and pat into lightly greased 9×13 pan.

Filling:
1 large can pumpkin  (I like Libby brand)
2 eggs.                  1/2 c. brown sugar
1/2 c. milk.           1/2 t. salt
2 t. pumpkin pie spice
Mix well and pour over cake layer.

Topping:
1 c. cake mix.        1/2c. sugar
2 T. melted butter or margarine
Mix and crumble over filling.

Bake at 350 for 50 minutes.

This is gone long before the pumpkin pie at our house on Thanksgiving!
Best served warm with vanilla ice cream!

Pelmeni

Pelmeni

Katja

 

 

This is one of Alex's favorite Russian dishes. His cousin Katja was kind enough to give us their family recipe for it when she came to visit us. It is very time consuming but well worth the effort.

 

1/2 part pork

1/2 part  ground beef

1 large onion chopped

3 garlic cloves chopped

Salt and pepper

 

Combine all ingredients, add water a little at a time until moist.

 

Dough 100 Pelmeni

 

1 beaten egg

1 cup water

1/2 teaspoon salt

3 1/2 to 4 cups flour

 

Mix well, Add salt and enough flour till dough is not sticky. Knead on floured surface by hand until smooth.

 

Roll dough until thin, but not so thin that it will tear. Lay on Pelmeni maker or cut in small circles. Place teaspoon full of meat mixture into center.

 

Cover with another thin layer of dough over pelmeni maker and roll with rolling pin. This will seal and cut them.

 

If using circles cover with same size circle and press and seal edges. Fold them in half so they look like little pillows.

 

 Place on floured cookie sheet and freeze. Place frozen pelmeni in zip lock bag.

 

Cooking:

 

Bring water with 1/4 teaspoon salt to boil. Add Pelmeni and bring back to boil. Turn heat down and simmer for 5 minutes. They should be done when they float to the top of the water.

 

Serve with vinegar, ketchup or sourcream.

 





Bird's Nest Snacks

Bird's Nest Snacks

Donna Tolman

 

3 c. miniature marshmallows

3 T. butter

2 T. peanut butter

1 can  (5 oz.) chow mein noodles

Pastel jelly beans or M&M's

12 pastel paper cupcake liners

 

In a heavy saucepan over low heat, cook marshmallows, butter, and peanut butter until marshmallows are melted: still until blended. Remove from heat; stir in chow mein noodles. Divide into 12 mounds on waxed paper lined pan. With lightly buttered hands, quickly shape each mound into a nest. Fill with Jelly beans or M&M's. Trim 1/2 inch from each cupcake liner: place nests in liners. Store in  an airtight container.

Peanut Brittle

Peanut Brittle

by Donna Tolman

 

1 1/2 t. baking soda                    1 c. water

1 t. water                                    1 c. light corn syrup

1 t. vanilla                                  3 T. butter or margarine

1 1/2 c. sugar                             1 lb. shelled unroasted peanuts

 

Butter two 15 1/2X12 cookie sheets; keep warm. Mix soda, 1 t. water and vanilla: set aside. In a 3 quart saucepan combine sugar, 1 c. water and corn syrup. Cook over medium heat, stirring occasionally, to *240 degrees on the candy thermometer, or until a small amount of syrup dropped in cold water forms a soft ball that flattens when removed from water. Stir in margarine  and peanuts. Cook, stirring constantly to *300 degrees or until a small amount of mixture dropped into cold water separates into threads that are hard brittle. Watch carefully so mixture does not burn. Immediately remove from heat and add baking soda mixture. Pour 1/2 of the candy mixture onto each cookie sheet and quickly spread to 1/4 inch thick. Cool; break into pieces.

 

*Don't forget to adjust these temperatures for your altitude.

** For my altitude you cook to 224 on the candy thermometer and then after adding margarine and peanuts cook to 284

Grandma Bybee's Soft Sour Cream Cookies

Soft Sour Cream Cookies

Pearl Bybee

1 c. butter                              1 c. sour cream 

2 eggs beaten                       1 t. salt 

2 c. sugar                              2 T. vanilla 

1 t. soda                            4 1/2 c. flour

                                            1 lemon or orange rind grated

1 c sour cream, 1 tsp salt, 2 TB vanilla, 4 1/2 c flour, 1 lemon or orange rind grated. 

 

 Mix butter, eggs, & sugar. Add dry ingredients alternate with sour cream. Beat until light, add vanilla & lemon rind. Bake at 375 for 15 min. Sprinkle with sugar.  

Ginger Cookies

 

 

Ginger Cookies

Donna Tolman

 

3/4 c. margarine or shortening (butter flavor)

1 c. sugar                                    2 t. soda

1 egg                                          1/2 t. salt

1/4 c. molasses                           1 t. cinnamon

1 1/4 t. ginger                            1/2 t. cloves

2 c. flour

 

Cream margarine, sugar, egg, molasses. Add dry ingredients and mix thoroughly. Shape into balls and roll in sugar. Place on ungreased cookie sheet, 3 inches apart and smash with bottom of glass. Bake at 375 degrees for 8-10 minutes.

 

Dipped Ginger Snaps

Cool completely, dip half of each cookie in melted white confectionary coating. Lay on waxed paper and sprinkle with your choice of sprinkles.  

#1 Brownies

These delicious brownies are from my cousin Kim.

 

#1 Brownies

by Kimberly Heward

 

1 1/2 c. flour                  2 c. sugar

1/4 c. cocoa                   1 t. salt   

1 c. oil                           4 eggs

2 t. vanilla

 

 

Place all ingredients in large bowl. Beat, with mixer, at medium speed for 3 min. Bake at 350 degrees for 30 min. in a greased 9x13 pan.