Red Velvet Pancakes

 

Red Velvet Pancakes

Adapted from I am mommy

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup sour cream
1 teaspoon red food coloring (or more if you want them more red!)
2 teaspoons vanilla extract
Combine all dry ingredients in a large bowl and set aside. In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla. Add wet ingredients to dry, and mix just until combined.
Pour about 1/3 cup onto medium/high griddle and lightly brown on both sides.

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake
from Erin's Food Files (original recipes adapted from Apple a Day and Martha Stewart)

For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar

1 bar white or dark chocolate

For cheesecake:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.

Frosting:
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until IMMEDIATELY before serving, so don't worry if you have a 30 minute lapse between the refrigerator and serving.)

Pumpkin Fudge

1 1/2 cups sugar                               

1/2 cup canned pumpkin

1/4 tsp. salt

2/3 cup evaporated milk or 1% milk

2 Tablespoon butter

1 1/2 teaspoon pumpkin pie spice

1 12 oz. pkg. vanilla baking chips

2 cups miniature marshmallows

1 1/4 teaspoon vanilla

Line an 8x8 inch pan with foil, leaving the foil longer than the pan, spray the foil with non stick spray.

In a heavy pan, combine the sugar, evaporated milk, pumpkin, butter, salt and pie spice. Stirring constantly over medium heat, bring the mixture to a boil, and boil for 12 min. Remove from heat, and stir in vanilla, marshmallows, and vanilla chips, until smooth. Pour into the foil lined pan. Cover and refrigerate until set

Dump set up candy onto cutting board. Lift foil off, and cut and enjoy!! (double batch fills a 13x9 cake pan)

Pumpkin Pie Shake

1 cup plain or vanilla yogurt
1 cup pumpkin puree
1 tsp pumpkin pie spice1/2 tsp vanilla
1 TBL brown sugar (or other sweetener)
7-10 Ice cubes Blend all ingredients in a blender and blend until smooth!

From Super Healthy Kids

Thanksigiving Turkey Cuban Style

Turkey
grapefruit
orange
salt
pepper
oregano
cumin
garlic

Stuff Turkey with Mushroom Stuffing.

Cover with grapefruit and orange juices. Sprinkle spices over the turkey. Bake according to turkey size directions.

Caramel Apple Cider

Cider
1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water

Caramel whipped cream
1/2 cup heavy cream
1 tablespoon brown sugar

1. First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
2. Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
3. Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.

*Recipe courtesy of Family Fun Magazine

Pumpkin Whoopie Pies with Cinnamon Creme Filling

Pumpkin Cookies
Ingredients:

• 3c flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2-3 Tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1/4tsp cloves (optional, but recommended)
• 1c granulated sugar
• 1c brown sugar, firmly packed
• 1/2c canola oil
• 1/2c applesauce
• 3 cups pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

Directions:

1. Line two baking sheets with parchment paper or spray with cooking spray. in a large bowl, sift together flour, salt, baking soda, baking powder, and spices. set aside.
2. In a separate bowl, whisk sugars, oil and applesauce together. add the pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined.
3. Add flour mixture over the pumpkin mixture and stir until completely combined.
4. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. bake at 350 degrees for 12-14 minutes, or until a toothpick comes out clean.

Cinnamon Cream Filling

Ingredients:

• 1 (8oz) pkg cream cheese (i used light/neufchatel), softened
• 6Tbsp butter, softened
• 3-4c powdered sugar
• 1 tsp vanilla
• 1-1 1/2Tbsp cinnamon

Directions:

1. Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key).
   
2. Stir in vanilla and cinnamon. stir in powdered sugar 1 cup at a time.
   
3. If you wanted to be real intense, you could even sprinkle the tops of the cookies with powdered sugar or powdered sugar mixed with cinnamon.

Makes about 2 1/2 dozen whoopie pies
(using 2 cookies per whoopie pie)

Dahlia's Butter Rolls

Yeast Mix –
¼ Cup Warm Water
2 T. Yeast
¼ Cup Sugar
Set aside

Flour Mix –
6 ½ Cup Flour
½ Cup Instant Powdered milk
1 T. Salt
Set aside

Egg Mix-
2 Cups Warm Water
½ Cup oil
2 well beaten eggs

Add in the Yeast Mix and mix well. Then add in the Flour mix a bit at a time till it’s all combined. The mix will be sticky. Let dough rise in a warm moist place until double (about 45 mins). Roll dough in flour and knead. Roll out to ½ inch thick and cut out 3 inch circles. Put small slice of butter in the middle of each circle and pinch the ends together.

Bake at 375* for about 12 mins or until lightly golden brown.

Red Mashed Potatoes

Red Potatoes with skins
Salt
Pepper
Parsley
Sour Cream
Butter

Boil water and salt. Once it's boiling, add quartered red potatoes with skins. Boil for about 10-15 mins until firm but soft. Put in bowl and mash. Add salt, pepper, parsley, sour cream and butter (melt garlic in butter before adding if you want garlic potatoes). Gradually add cream to get desired consistency. Don't add too much liquid or they will be gluey.

White Bean Turkey Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Printable Version
Printable Version with Picture

Gravy Stuffing Turkey Bake

3 pounds leftover turkey
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained (optional)
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
3. Place torn turkey in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
4. Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Fried Potato Cakes

Leftover mashed potatoes
3 tablespoons flour
1 small onion
1 egg, beaten
1/2 teaspoon garlic powder
Cheese, bacon (optional)
Salt, pepper to taste

1. Mix all ingredients together.
2. Pat out potato cakes and fry in hot oil or bacon fat until golden brown on both sides.

Shephard's Pie: Leftover Style

1 medium onion, diced
2 cloves garlic
3 cups, cubed or shredded leftover turkey
2-3 cups leftover veggies (or 1 bag mixed frozen veggies)
1 can Cream of Mushroom soup (or 1/2 can cream of mushroom 1/2 cup sour cream)
1/2 c milk
1c shredded cheddar cheese
3-4 c mashed potatoes

Preheat oven to 350*
Saute onion and garlic on medium-high heat until soft
Mix in turkey, vegetables, cream of mushroom soup and milk.
Cook until heated through.
Pour mixture into a 2qt casserole dish and sprinkle with cheese. Spread mashed potatoes on top.
Bake in preheated oven until pie is hot and the mashed potatoes are golden brown. (About 30 minutes)

Thanks to Kimi for this recipe! She's our Nutrition Counselor at Women's Services.

Turkey Cake

Prep Time: 10 minutes
Bake Time: 80–90 minutes
Cool Time: 3 hrs. minimum
Assembly Time: 15–20 minutes

Ingredients:
7 1/2 cups flour
1 Tbs. salt
4 1/2 cups sugar
2 Tbs. baking powder
6 tsp. vanilla
1 1/2 cup butter
9 eggs
3 cups milk
(2) 16 oz. Tubs Caramel Frosting or (1) 16 oz, Cream Cheese Frosting mixed with (1) 16 oz. Milk Chocolate Frosting

2 2 quart stainless steel or glass (pyrex) bowls
1 9x5 loaf pan

Directions:
Mix all ingredients, except frosting, together on medium high speed for 3 minutes. Pour 4 1/2 cups of batter into each of (2) generously greased and floured 2 quart stainless steel glass or bowls.
To remaining 4 1/2 cups of batter add 1 tsp. cinnamon &1 tsp. allspice and mix well. Pour into (1) 9 by 5 inch generously greased and floured loaf pan. Bake at 350 degrees for 80–90 mins. To check for doneness, insert toothpick in center of cake. If it comes out clean cake is done. Let cakes cool for 15 min. and then gently remove from pan. Place on lightly floured cookie sheet, cover with plastic wrap & cool in refrigerator for at least 3 hours to firm up (best if chilled overnight).

Treat Time :
Cut off the top of each bowl cake to make flat. Frost the top of the cake where it is trimmed. Put the two frosted sides together. Cut off a portion of the bottom so that it will lay flat. Frost the trimmed portion and put on a platter.



Cut the loaf pan cake diagonally. Cut into drumstick shapes with a bread knife. Frost the side of the cake body. Then push a bamboo skewer through the center of of the thickest part of one drumstick. Continue pushing the skewer threw the body and out the other side. Attach the second drumstick to body by pushing it onto the protruding skewer. Trim off the point of the skewer, level with the drumstick.

Heat frosting in microwave for about 20 seconds. Pour melted frosting over the entire cake. Spread to cover. Cut the cake scraps into cubes. Attach the cubes with frosting, alternating between spice and white cake. Then pour a line of frosting across the top of cubes to create the skin fold of the turkey.

Pumpkin Pie

Thanks to Mykle for this recipe!Pumpkin:
1 Pie pumpkin (See here for more details)

Wash outside of pumpkin. Cut down the middle of the pumpkin and scrape out all the guts. Slice pumpkin into a handful of crescent chunks. Steam on stove top until meat is tender. The skin should just basically fall off at this point. Scrape all the meat into a blender and puree. Put puree in small mesh strainer and get as much excess water out as you can.

Crust:

1.5c flour
2T sugar
1/2t salt
1/6 c. shortening
1/3c. butter
1/3c. cold water

Mix flour, sugar, and salt. cut in shortening and butter. Sprinkle in water evenly wetting the dough. gently mix- don't over do it. Chill for 3 hrs.
Roll out on wax paper- transfer into pie dish by flipping wax paper upside down into pie plate. Cut edges 1/2 over edge. Fold edge under and finish crust the way you want. Coat crust with 1 egg white and 1T milk and then sprinkle sugar over top (I like sweet crusts)

Pie Filling:

1c. sugar
1 1/2t cinnamon
1t ground cloves
1t all spice
1/2t ginger
1/2t vanilla
3 eggs (4 if you want it fluffier)
3c pumpkin puree
1.5 cans (12 oz. each) of evaporated milk
**You can use 2T of pumpkin spice if you want instead of the individual spices**

Mix it all together

Bake 425 for 15min
Decrease temp to 350 for 45-60 min

Depending on how deep of a pie dish you have, filling can make up to 2 pies

Mushroom Stuffing

Makes 5 cups. You make 1/2 cup of stuffing for each pound of bird. Multiply the recipe as many times as needed.

1 onion chopped
1 cup mushrooms sliced
saute onions and mushrooms in margarine

Mix together:
4 cups bread
1/4 cup parsley
3 cloves garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup slivered almonds
1 cup browned sausage meat (or 1 cup ground beef with extra salt, pepper, garlic and anise seed)

Add and mix together
enough chicken broth to moisten (about 2 cans)

Cornbread Dressing

1 13x9 cornbread
1 whole chicken, boiled
seasoned chicken broth (garlic, onion, cumin, oregano, sage)
2 stalks celery
1 onion
butter
egg?

Make the cornbread.

Boil the chicken. Tear the meat off the cooked chicken.

Finely chop 1 onion and about 2 stalks of celery. Saute in butter.

Combine cornbread, chicken, broth, onion, and celery (and egg?) until at batter consistency.

Bake at 350* for 30 minutes.

Karen's Funeral Potatoes

2 lbs. frozen Southern hash potatoes
½ C melted butter
½ t salt
¼ t pepper
½ C onion (chopped)
1 C cream of chicken soup
1 C sour cream
2 C grated cheddar cheese
crushed croutons

Preheat oven to 350*. Defrost potatoes, mix in ingredients. Put crushed croutons (or bread crumbs, or crushed potato chips) on top. Bake at 350˚ for 45 minutes- 1 hr 45 mins.

Creamy Hot Chocolate

½ c baking cocoa
1 can (14oz) sweetened condensed milk
1/8 t salt
6 ½ c water (or milk)
1 ½ t vanilla
Marshmallows

In large saucepan, combine the cocoa, milk & salt. Cook & stir over medium heat. Gradually add water. Cook & stir until heated through. Stir in vanilla & top with marshmallows. Makes 8 servings.

Pumpkin Roll

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.