Mug Coffee Cake

 Mug Coffee Cake

Found on fb reels by Morning Bake House

Into a coffee mug

4T flour

2T sugar (I would cut this back)

1/4t baking powder

3T milk

2T melted butter

Stir

Sprinkle cinnamon sugar on top and swirl in

Microwave 45-60sec

Cinnamon Star Bread

Kaylin has made this for the county and state fair.

Here is the link to the original https://www.kingarthurbaking.com/recipes/cinnamon-star-bread-recipe

Ingredients

Dough

2c (240g) flour

1/2c (46g) potato flakes

1/4c (28g) dry milk

3/4c + 2-4T (198g-227g) water (enough to make a smooth soft dough)

4T (57g) butter

1t vanilla

2t instant yeast

2T sugar

1t salt

Filling

1 egg beaten

1/2c sugar

1T cinnamon

Instructions

-Combine all dough ingredients and mix and knead to make a soft smooth dough.

-Place dough in lightly greased bowl and cover, let ride for 60min, till doubled.

-Divide dough into 4 equal pieces, shape into a ball, and allow to rest for 15 min.

-On lightly floured surface, roll out one piece of dough to a 10" circle. Place on parchment paper, brush with beaten egg and sprinkle 1/3 of sugar mixture. Leave 1/4" perimeter bare.

-Roll out remaining dough balls to circles to same size and place on top of first. Repeat layering egg and sugar mixture. Leave top circle bare.

-Cut 16 pie shapes but leave the center 2-3" uncut

-Using 2 hands, pick up two adjacent strips and twist away fro each other twice so the top is facing up again. Repeat with remaining so that you end up with 8 pairs.

-Pinch the pairs of strips together to create a star-like shape with eight points.

-Transfer the star on the parchment paper to a baking sheet. Cover star and let rise until it becomes puffy, about 45min.

-Preheat oven to 400F

-Brush star with a thin coat of beaten egg. Bake for 12-15min until it is golden brown. Center should register at 200F.

-Remove from oven and allow to cool for ~10min before serving. Dust with powdered sugar and serve warm or at room temp.

Pie Crust

Single Pie Crust from the Better Homes and Garden Cookbook 1990's era. p293

Also located at https://www.bhg.com/recipe/pies/pastry-for-single-crust-pie/ for current recipe.

Makes 1 9" pie crust

1.5c flour

1/2 t salt

1/4c shorting

1/4c butter

4 to 5+ T cold water

In a mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas.

Sprinkle 1 T of water over part of the mixture, and gently toss with a fork. Push to the side of the bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten the dough with hands. Roll dough from center to edges, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate being careful not to stretch pastry.

Trim to 1/2" beyond edge of pie plate, and fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.

Pumpkin Fluff

 I was looking for a fluff recipe that my dad could eat.  I searched around and came up with this.

Kind of used this as a reference https://www.whiskaffair.com/pumpkin-fluff-recipe/

Ingredients

16oz heavy cream

1 15oz can of pumpkin

1 box of instant pudding (I use sugar free)

1/2t vanilla extract

~1t of pumpkin pie-like spice (optional)

Instructions

- Whip cream

- In the serving bowl mix pumpkin, pudding, vanilla, and spice

- Fold whipped cream in 2-3 batches into pumpkin mixture

- Cover bowl and chill for a few hours before serving.

Rhubarb Shortbread Bars

 I found this recipe on facebook and don't want to loose the link.  It is from this website https://www.hoteatsandcoolreads.com/2012/05/rhubarb-custard-dessert-recipe.html?fbclid=IwAR1iurIagH1myocGFbHZDKrkQqtajcJgI8uXpcy_qZa1PCIT_ySctDrhFWI&m=1

I question the ingredients.  I don't think that is enough crust for a 9x13.  I think the crust might need to be doubled.  Or the topping halved to go into a 9x9.

Yield: 12 bars (9x13pan)

Crust:

1c flour

1/2c butter

5T sugar (1/3c)

pinch of salt

Topping:

3 eggs, beaten

1.5c sugar

1/2t salt

1c flour

3/4t baking powder

1t vanilla

4c raw rhubarb

- Preheat oven to 350F

- Mix crust ingredients in bowl until well combined

- Gently press crust mixture into a 9x13 pan

- Bake crust for 15 min

- Combine ingredients in bowl in the given order. Mix well.

- Pour topping over crust and back for another 35-40 min until set and top begins to lightly brown.

Caramel Cream Cheese Custard (Flan de Queso)

 Jo from church posted that she made this on facebook.  And she sent me the link to the recipe.

https://www.eatingwell.com/recipe/249523/caramel-cream-cheese-custard-flan-de-queso/

My version to try.

6c milk (evaporated down to 3c) + sweetener to taste

1/2c sugar + 2T sugar

8oz cream cheese

2t vanilla

Start with 6c milk. Pour into 9x13. Evaporate milk down to ~3c in a 180-200F oven for ?? Or large bottom pan on the stovetop for ~30min (30min doesn't seem long enough to simmer off 50% of the liquid).  Don't allow it to boil.  Allow to cool.  Sweeten to taste.

Then follow as below.

1/2c sugar

2T water

8oz cream cheese

8 eggs

14oz sweetened condensed milk

12oz evaporated milk

2t vanilla

-Preheat oven 350F

-Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.

-Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)

-Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.

-Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

Apple Pie Filling

Apple Pie Filling found on https://www.spendwithpennies.com/quick-stovetop-apple-pie-filling/

This is enough filling to make one batch of kolaches (18ct)

4 med apples
3T water
2T butter
1t cinnamon
1/3c sugar (I think I have used 1/4c)
1T + 1t cornstarch

- Peel, core and slice apples.
- Melt butter and cinnamon over medium heat. 
- Stir in apples, sprinkle cornstarch over apples, stir to coat.  Add sugar and 3T water.
- Cover and cook stirring occasionally for 4-6min or until very slightly softened.