Pressure cooker Flan

Flan

1 can of canned milk
1 can of sweetened condensed milk
3 eggs
1 tsp of almond extract

Topping
1 cup sugar

Melt 1 cup of sugar on your stove till sugar is liquid (stirring occasionally).  Then pour the melted sugar into a dish that will fit into your pressure cooker/instant pot.  I use a glass pyrex dish about 6 inches in width and 4 inches deep.  Move the dish around so the sugar coated the bottom and sides of pan.

Blend the remaining ingredients and poor into the sugared dish.  Cover with foil.  Put 1.5 cups of water into your instant pot and then lower the flan dish into the cooker.  I make a sling out of foil for easy lifting.  It makes things sooo much easier.

Cook on manual for about 15 minutes with 10 minutes pressure release.  Take it out and remove foil.  If it looks really liquid in the center put back in for another 5 minutes or so.  Ive found it doesn't mess things up to do this at all.  Wait for about an hour then flip the flan dish upside down onto a plate or pie dish.  I should plop out nicely.

Refrigerate till cold and then eat.

Moms Easy Lemon Pudding Cake

Preheat oven to 350

Sift 1/4cup flour
      1 cup sugar
      1/4 tsp salt

Then mix in the following
1tlb lemon rind (not packed)
1/2 cup lemon juice
2 egg yokes beaten
3/4 cup of milk

Fold in 2 stiffly beaten egg whites.

Put into a 8x8 pan.  Then put that pan into a bigger pan and fill up the large pan with water so that it goes 1/2 way up the pan with the cake in it.

Bake for 45 minutes then check.  Take out when top is golden.

Snickerdoodle

These are they way I remember Snickerdoodles. 

Soft and Chewy Snickerdoodles
Recipe from Cooks Illustrated Cookbook, instructions slightly adapted

Ingredients
1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt

Instructions
Preheat oven to 375 degrees.  line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.

Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.

Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.found on ourbestbites

Best Chocolate Cake

2 cups flour

2/3 cup Hershey's cocoa

1 1/4 tsp. baking soda

1/4 tsp baking powder

1 2/3 cup sugar

4 eggs

1 tsp vanilla

1 cup best foods real mayo

1 1/3 cup water

Grease and flour bottoms of 2 9" cake pans. Mix first 4 ingredients, set aside. In large bowl with mixer at hight speed beat next 3 ingredients 3 min. until light and fluffy. At low sped beat in mayo. Add flour mixture in 4 additions, alternating with water, beginning and ending with flour. Pour into pans, 350 for 30-35 min. Cool 10 minutes, then dump out of pans. Then frost.

Chocolate Cream cheese frosting recipe (we made this up)

heat in pan: 1/4 cup butter and 1 pkg semisweet chips  remove from heat...

Then stir in 1 8 oz. cream cheese

Add lots of powdered sugar (until desired consistancy)

Add 1 tsp vanilla

(We also did a 1/2 capfull of strawberry extract, chopped up real strawberries for the middle and top)

Mom's Cherry Chocolate Cake

1 pkg plain devil's food cake mix

1 can 21 oz. cherry pie filling

2 large eggs

1 tsp. pure almond glaze

(mom and I like to throw a bunch of chocolate chips in the batter too. and a little almond extract)

Chocolate glaze

1 cup sugar

1/3 cup butter

1/3 cup whole milk

1 pkg 6 oz semisweet chocolate chips

(we add almond extract. VERY much better)

Mix up the cake stuff and beat very well. Add choco chips if desired. Cook in a 9X13 pan at 350 for 30-35 minutes. Let cool while you prepare the glaze.

Glaze: Stir and melt butter, sugar, and milk over med-low heat until it comes to a boil. Boil for 1 minute. Remove from heat and stir in choco chips until melted, pour over warm cake. Will be think but will set up on cake.

Chocolate Caramel Cookies

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs 
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.


found athttp://sixsistersstuff.blogspot.com/2011/07/rolo-cookies.html

Caramels (Im almost positive this is the recipe we used)

Ingredients

• 1 cup butter or margarine
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract

Directions

1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.http://allrecipes.com/recipe/chewy-caramel/detail.aspx

Cherry Cornbread Cake

Cherry Cornmeal Upside-Down Cake

. Recipe courtesy of Epicurious 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided 1/4 cup (packed) dark brown sugar 2 teaspoons balsamic vinegar 4-5 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries) 1 1/4 cups all purpose flour 1/4 cup yellow cornmeal (preferably stone-ground medium grind) 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs, separated 3/4 teaspoon vanilla extract 1/2 cup whole milk 1/4 teaspoon cream of tartar Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat. Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries. Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Caramel Apple Parfait

These can be made ahead and chilled, but be sure to let stand at room temperature for a few minutes before serving.  Here’s our recipe:

Caramel Apple Parfait

Cake

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 stick (4 ounces) unsalted butter, softened
• 1 1/2 cups packed dark brown sugar
• 2 tablespoons molasses
• 1 large egg
• 1 cup regular yogurt

Preheat oven to 350°.  Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set aside.  In a mixer, blend butter with brown sugar and molasses at medium speed until combined.  Add in egg and beat till smooth.  Add dry ingredients in small batches, alternating with yogurt until all is blended together.  Scrape the batter into a large non-stick baking pan and place on the center rack of over.   Bake for about 20 minutes or until surface springs back easily to touch.  Let cool completely.

Caramel Sauce

• 1 cup sugar
• 1/2 cup water
• 1 1/4 cups heavy cream
• 1 1/2 teaspoons cinnamon

In a medium saucepan, stir together sugar and water and cook over high heat until sugar dissolves.  Stop stirring for about 4 minutes until a deep amber caramel forms.  Remove from stove and add heavy cream and cinnamon. Once the caramel cools slightly place back on burner and continue cooking until the sauce is slightly thickened.  Pour the caramel into a bowl.

Apples

• 1 stick (4 ounces) unsalted butter
• 8 large Fuji or other crisp apples—peeled, cored and thinly sliced (12 cups)
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 quart whipped cream

In a skillet, melt 4 tablespoons of the butter.  Add 6 cups apples and stir over high heat until lightly browned. Add half of each of the sugars and continue cooking until the apples become caramelized.  Pour into a large bowl and set aside, and finish the remaining ingredients exactly the same way.

Cut the cake into 6 inch squares.  Spoon 2 tablespoons of caramel sauce into dessert cups or parfait glasses.  Layer 1 tablespoons of apples and 1/2 cup whipped cream to each glass. Layer 2 or three cake squares next.  Repeat with the remaining ingredients, ending with caramel sauce and top with whipped cream.http://cindab.com/blog/2011/09/07/fall-favorite-apple-caramel-parfaits/

Tres Letches

Ingredients:

1 white cake prepared

1 13 oz can coconut milk

1 can sweetened condensed milk

1 cup milk

1 bag of shredded coconut

butter

Whipped Topping

fruit toppings

Instructions:

1.  Prepare your white cake

2.  While it is baking, mix the 3 milks together and set aside

3.  When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into

4.  Slowly pour the milk all over the cake

5.  Refrigerate the cake until chilled through

6.  Mix 1 small container of whipped topping with 1 cup of shredded coconut.  Spread over top of cake.

7.  In a pan, melt 1 T butter.  Add remaining coconut and stay close, stirring frequently, while the coconut toasts.  Remove when you have a light toast and sprinkle all over the top of the cake.

8.  Top with your fruit of choice.http://www.theredheadedhostess.com/holidays/4th-of-july/yummy-coconut-milk-cake/

Carrot Zucchini Bars

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Found on pinterest but adapted it to my liking 

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/3 cup honey
• 1.5 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 1/3 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/2 tsp salt

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest
• (the frosting was a little thick for me, next time I'll add some milk or cream.)

1. Preheat oven to 350 degrees F. Mix wet then add dry. Spread batter into an ungreased 13x9x2-inch baking pan.
2. Bake about 25 minutes Cool completely in pan on a wire rack.
3. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. 

Pumpkin Donut Holes

So easy, made with a mini muffin tin. And SO good.

How do you paste into blogger? Hmmm, I'll just copy the link. Click HERE for recipe.

Black Bean Brownies

Black Bean Brownies

Ingredients:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• ⅓ cup agave nectar
• ¼ cup unsweetened cocoa
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• ¼ cup raw sugar (optional)
• ¼ cup instant oats

Instructions:

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

Nutritional information

Nutrition Facts
Serving Size 1 Servings Per Batch 9
Amount Per Serving
Calories 112
Fat 0.90g
Carbohydrate 24.70g
Dietary Fiber 4.80g
Sugars 12.20g
Protein 3.50g

Eclair Pie (easy and cheap)

Eclair Pie

Print

: 12

• 2 (3.5 ounce) packages instant french vanilla pudding mix
• 3 cups milk
• 1 (8 ounce) container Cool Whip, thawed
• 1 (16 ounce) package graham crackers
• Frosting:
• 4 Tbsp. butter, softened
• 3 Tbsp. cocoa powder
• 2 1/3 cup powdered sugar
• 3/4 tsp. vanilla
• 2 Tbsp milk or more if needed

1. In a bowl, blend together the pudding mixes and milk for 2 minutes until thick.
2. Fold the Cool Whip into the pudding mixture.
3. In a 9 x 13 pan, arrange graham cracker to cover the bottom of a the pan. I am kind of a perfectionist about this and trim down some of the graham crackers with a serrated knife to completely cover the bottom. Just cover the bottom the best you can.
4. Pour half of the pudding mixture over the crackers and spread out evenly.
5. Top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.
6. Place one more layer of graham crackers over the pudding mixture.
7. Prepare the frosting. In a bowl, beat the butter until fluffy.
8. Beat in the cocoa, vanilla, and half the powdered sugar until well blended.
9. Blend in the remaining powdered sugar and milk. Blend until smooth. You want the frosting to be on the thinner side so add some more milk if needed. You want it closer to a glaze but still thick.
10. Spread the frosting over the last layer of graham crackers in the 9 x 13 pan.
11. Refrigerate the pie for at least 2 hours but overnight or even longer is best. You need to let the pudding mixture soften the graham crackers.
12. http://realmomkitchen.com/8343/eclair-pie/