This is one of my very favorite recipes!!
Easy, sweet, warm, custard goodness…
I think it’s going to be your new favorite too!
…
by Lisa Pinney
This is one of my very favorite recipes!!
Easy, sweet, warm, custard goodness…
I think it’s going to be your new favorite too!
…
by Lisa Pinney
…
by Lisa Pinney
Cake:
1 cup chopped pecans, toasted
1 box butter cake mix
1/2 cup cake flour
1/2 cup Amaretto
4 eggs
2/3 cup butter, room temperature
Glaze:
1/4 cup butter
1/2 cup sugar
1/2 cup Amaretto
Cake:
Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan.
Toast the pecans in a frying pan with about 1 TBSP butter. When done, sprinkle the nuts in the bottom of the bundt pan.
Combine cake mix, flour, Amaretto, eggs and butter. Mix until well combined. Pour the batter in the pan over the nuts.
Bake 50-60 minutes or until cake tester tests clean.
Glaze:
Cake:
1 cup chopped pecans, toasted
1 box butter cake mix
1/2 cup cake flour
1/2 cup Amaretto
4 eggs
2/3 cup butter, room temperature
Glaze:
1/4 cup butter
1/2 cup sugar
1/2 cup Amaretto
Cake:
Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan.
Toast the pecans in a frying pan with about 1 TBSP butter. When done, sprinkle the nuts in the bottom of the bundt pan.
Combine cake mix, flour, Amaretto, eggs and butter. Mix until well combined. Pour the batter in the pan over the nuts.
Bake 50-60 minutes or until cake tester tests clean.
Glaze:
by Lisa Pinney
Preheat oven to 350°F.
Beat Crisco and 1 cup sugar in a bowl until fluffy. Add eggs and cardamon; beat until very light and fluffy.
Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy.
Mix thoroughly to make a stiff dough.
Wrap dough in waxed paper and refrigerate about 30 minutes.
I made these cookies for my Daniel’s birthday.
I thought he’d love them with his strong, black coffee
that’s his and his Granny’s favorite!
The delicious ingredients…
I love these adorable silicone measuring bowls
from Wilton that sweet man brought home for me!
Flowers…jewelry…chocolate…bakeware…I’m easy! 🙂
Cream the butter and sugar and add the eggs….
The spices are next…
And the brandy…
Add the flour…
Salt and baking powder…
Turn the dough out on wax paper and press into a rectangle…
Refrigerate at least 30 minutes…
Roll thin and use cutter of your choice…
I am using a very small medicine glass
because of the design I want to make!
Dip the cutter into the cinnamon and sugar every time…
I have a spool in my baking box that I use for these cookies!
I dip it into the cinnamon and sugar…
And press lightly to make the design…
They lift up pretty easy by placing a thin spatula under them…
Dip them in the sugar and cinnamon…
Place them on your baking sheet…
Bake 12-15 minutes at 350 degrees until slightly brown…
Look how pretty! You can even see the spices!
All packed up for my Daniel and ready to go!
Preheat oven to 350°F.
Beat Crisco and 1 cup sugar in a bowl until fluffy. Add eggs and cardamon; beat until very light and fluffy.
Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy.
Mix thoroughly to make a stiff dough.
Wrap dough in waxed paper and refrigerate about 30 minutes.
Roll thin and use cutter of your choice…
I am using a very small medicine glass
because of the design I want to make.
Dip the cutter into the cinnamon and sugar every time…
I have a spool in my baking box that I use for these cookies!
I dip it into the cinnamon and sugar…
And press lightly to make the design…
They lift up pretty easy by placing a thin spatula under them
Dip them in the sugar and cinnamon…
Place them on your baking sheet…
Bake 12-15 minutes at 350 degrees until slightly brown…leave on baking sheet for about 2-3 minutes and move to wire rack to cool completely. Enjoy!
by Lisa Pinney
In mixing bowl, cream butter, shortening and sugar till light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla.
Combine dry ingredients and add alternately with the buttermilk, beginning and ending with dry ingredients. Fold in pecans and coconut.
Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-25 minutes.
Cool for 10 minutes and turn out into cooling rack and cool completely.
For the frosting, beat cream cheese and butter till fluffy. Add confectioner’s sugar and extracts and blend until smooth. Spread between the layers and on top. Store in refrigerator.
by Lisa Pinney
My friend, Christy, brought her version of this delicious dessert to share with us at work. I had forgotten just how easy and how delicious these desserts are!
[ingredients]
[method]
You’ll have 3 layers of cracker and 2 layers of pudding…
With mixer, beat milk & pudding until smooth. Fold in cool whip until well mixed
In 9×13 pan, layer: crackers 1/2 of pudding mix crackers 1/2 of pudding mix crackers
Open the frosting container and microwave for 30 seconds; stir and pour over last layer of crackers. Refrigerate over night.
by Lisa Pinney
Krusteaz Peanut Butter Cookie Mix
1 egg
1/4 cup oil
1/2 cup M & M Peanut Butter Candies
1/2 cup Reese’s Peanut Butter Cup Minis
1/2 cup each of the Candies to add to the top
With mixer, add the cookie mix, oil and egg and combine well.
Mix in the candies.
Push in the remaining candies on top of the cookie.
Spray your large iron skillet with non-stick spray.
Spread the cookie mix in the pan and bake on 350 degrees for 25 minutes.
by Lisa Pinney
Set aside some sheets of wax paper to place the coated pretzels on.
Melt candy discs as per package directions.
Add 2 TBSP of the cake mix to the melted candy discs and stir well; the batter will be thick.
Dip top half of pretzels in the candy and lay on the wax paper. Immediately decorate with the sprinkles.
Let dry completely and enjoy!
by Lisa Pinney
[ingredients]
[method]
by Lisa Pinney