With the Holidays fast approaching I always love baking my two favorite recipes!
I have been making them for over 30 years !
Both of these recipes were handed down to me by a very special person!
I have several people that request both of these pretty much every year !
I’m always very happy to ablige !
So let’s start with the Peanut Butter Fudge
Ingredients you will need:
•2c of Granulated Sugar
•2c of Brown Sugar
•1 stick of butter
•3/4 c of Evaporated Milk
•1 cup of Peanut Butter
•1 jar of Marshmallow Fluff
•1 teaspoon of Mable extract
Once you have gathered everything you are ready to start .
Get your sauce pan and put your sugars, butter and evaporated milk in .
Put your heat on low stir altogether you want all this to cook stirring often .
You want to cook this to the soft ball stage if you have a candy thermometer it’s 240 degrees.
So while that’s cooking in a separate bowl I put the Peanut butter the Marshmallow Fluff and the Maple extract.
I also give it a quick mix I like using my hand mixer for that .
I also lightly spray the container I’m using to pour the fudge in with a little Pam spray .
My container measures 5”x9”
I like to do all this so when my mixture is ready I can pour everything together because at that point you will have to work quickly.
Because the fudge will start to set .
Once the mixture is at the right temperature you can then pour it into the marshmallow and peanut butter mixture and beat all together then pour it into your container you have ready .
That’s it I usually let it cool a little before I cut my pieces .
This is the best Fudge ever!
Pumpkin Pie
Ingredients you will need: 2 eggs, room temperature
1 cup brown sugar
2 tbsp molasses
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp allspice
½ tsp ground ginger
15 oz (1) can pumpkin puree
12 oz (1) can evaporated milk
1 deep-dish 4 cup volume 9-inch unbaked pie crust
Preheat the oven to 425 F. Prepare the pie dish/plate.
Lightly beat the eggs in a large bowl. Add in the sugar, molasses, cinnamon, nutmeg, ginger, cloves, allspice, salt, pumpkin puree, and evaporated milk. Blend well until smooth.
Pour the batter into the prepared unbaked pie crust. To ensure that the pie doesn’t spill over onto the oven floor, you can place the unbaked shell in a cookie sheet before pouring the batter into it.
Bake at 425 F for 15 minutes. Reduce the temperature to 350 F and bake for another 45 minutes or until the pie is firm and the center is set.
You can use a Knife to insert in the middle if it come out clean it is done .
Oven temperatures vary so adjust accordingly.
Cool completely on a wire rack before serving.
You can serve it on its own or with some Cool Whip !
This is a classic over at our home !
Here is a wonderful recipe for Cinnamon whipped cream this is a perfect topping for it !
Cinnamon Whipped Cream
Cinnamon whipped cream is rich, creamy, and perfectly spicy-sweet when served over pie, a cup of coffee, or your favorite dessert.
Author Tracy
Ingredients
Full batch
1 cup heavy cream
½ teaspoon vanilla extract optional
2 tablespoons to ¼ cup (15-30g) powdered sugar*
½ teaspoon ground cinnamon
Single serving
2 tablespoons heavy cream
A couple drops vanilla extract optional
1 to 2 teaspoons (3-5g) powdered sugar*
A generous pinch of ground cinnamon
Instructions
To a large bowl* or the bowl of your stand mixer, add heavy cream, vanilla extract, sugar, and ground cinnamon.
Use a whisk, handheld electric mixer, or the whisk attachment of your stand mixer to whisk the cream, starting on low and working up to high. Stop as needed to scrape down the sides of the bowl so everything is getting incorporated.
Whisk until the cream reaches your desired consistency (soft peaks are perfect for spooning over drinks and stiff peaks are best for piping).
Serve and enjoy!
Notes
*For single-serving whipped cream, use a smaller bowl. You will also need to whip it by hand or with a handheld electric mixer as a stand mixer won’t be able to whip a single serving.
*To substitute granulated sugar for powdered sugar, use 2 to 3 tablespoons for the full batch or 1 to 1½ teaspoons for a single serving.
*Whip cream whips up faster and more easily in a chilled bowl. If whipping the cream by hand, place the bowl in the freezer for 15 minutes before starting.
This Whipped Cream Recipe is from
⬇️⬇️⬇️⬇️⬇️⬇️
I hope you enjoy these two favorite dessert recipes that we enjoy at our home during the Holidays!
Because when you get right down to it the Holidays are all about sharing lots of Love, Laughter, and Favorite Foods with all your great family and friends!
There are so many other favorite desserts but these are always the ones that are requested over and over again !
Please make sure you are following us on Facebook for daily inspiration crafting ideas and some of our favorite recipes .
Kommentarer