Funnel Cakes

EASY FUNNEL CAKES

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A quick and delicious treat to serve as a dessert or even breakfast!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

• 1 egg
• ⅔ cup milk
• ¼ teaspoon salt
• 2 Tablespoon sugar
• 1⅓ cups sifted flour
• ¾ teaspoon baking powder
• oil for frying
• powdered sugar

Honey Butter

• equal amounts butter and honey

Buckeye Brownies

Buckeye Brownies

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.

For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (8 ounce) jars creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour.

For Top Layer:

1 (6 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares.

Debbie's Chocolate Ice Cream

Ingredients:

1 cup whole milk

1 cup Splenda

2 cups heavy cream (1 pint)

1 teaspoon vanilla

3 tablespoons cocoa

½ to ¾ cup Heath Milk Chocolate English Toffee Bits

Put in ice cream maker and let freeze. Add toffee bits at the last minute.

Graham Cracker Pie

Crust:

1 ¼ cups graham cracker crumbs

3 tablespoons sugar

1/3 cup melted butter

Mix all crust ingredients together and pack into a 9-inch pan. Bake at 350 degrees for 8 minutes. Cool.

Filling:

2 egg yolks (save whites)

4 cups milk

1 cup sugar

½ cup cornstarch

Dash of salt

1 teaspoon vanilla

1 tablespoon butter

Mix sugar, cornstarch, and salt. Then add ½ cup milk and egg yolks. Stir well. Heat 3 ½ cups milk. When warm, slowly stir in egg yolk mix. Cook until thick (slow boil). Remove from heat and stir in vanilla and butter. Pour into the crust.

Meringue:

2 egg whites

½ cup sugar

Dash of cream of tartar

Beat egg whites until stiff peaks form, while slowly adding sugar and cream of tartar. Spread over filling, sealing edges. Bake at 425 degrees until brown. Cool before slicing.

Joyce Grow's Cornflake Cookies

Ingredients:

1 cup granulated sugar

1 cup karo syrup

1 cup peanut butter

5 cups cornflakes

Bring sugar, karo syrup, and peanut butter to a boil.

Add 5 cups cornflakes. Mix well. Drop by tablespoon on waxed paper.

Tuxedo Brownie Hug Cookies

Makes about 5 dozen cookies

Ingredients:

60 Hugs Chocolates

1 package brownie mix

¼ cup Hershey’s Cocoa

¼ cup water

¼ cup vegetable oil

2 eggs

Remove foil wrappers from hugs. Heat oven to 350 degrees. Grease and flour cookie sheet.

Stir brownie mix, cocoa, water, oil, and eggs until well-blended. Drop by teaspoon onto cookie sheets.

Bake 8 minutes or until set. Cool one minute. Press the hug into the center of each cookie. Remove to wire rack.

Marcia's Pineapple Upside Down Cake

Ingredients:

3 eggs (separate eggs—add beaten eggs last)

1 cup sugar

1 cup flour

5 tablespoons pineapple juice

1 teaspoon baking powder

½ cup butter

1 cup brown sugar

Pineapple rings

Beat eggs, add sugar, and pineapple juice. Add baking powder and flour sifted together.

Mix brown sugar and butter in bottom of pan and place fruit. Pour batter over. Bake 45 minutes at 350 degrees.

Brownies

Ingredients:

3 eggs

2 cups sugar

4 tablespoons cocoa

1 cup flour

Pinch of salt

1 cup melted butter

1 cup nuts

1 teaspoon vanilla

Cream eggs and sugar. Blend cocoa and flour. Blend it with eggs and sugar mixture. Add salt and butter. Mix well. Add nuts and vanilla. Bake in greased and floured pan for 35 minutes at 350 degrees. 

Mother Mary's Peanut Butter Tassies

Ingredients:

1 roll peanut butter cookie dough

40 mini Reese peanut butter cups

Cut cookie dough into ten slices, then slice into quarters. Roll each piece into a ball. Pat into a medium-size paper cup and work up the sides a little.

Bake 10-12 minutes at 325 degrees. After baking, immediately press a peanut butter cup into the center. Bake 2 minutes longer. 

Candied Pecans

Ingredients:

1 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 pound whole pecan halves

1 large egg white, at room temperature

1 tablespoon water

In a bowl, mix sugar, salt, and cinnamon. Set aside.

Beat egg white with water until frothy, but not stiff. Add pecans and stir until well-coated.

Add sugar mixture, mixing pecans until well-coated.

Spread evenly onto a foil-lined cookie sheet.

Bake for 30 minutes at 300 degrees. Remove from oven and separate as they cool.

My Grandmother's Brownies

Ingredients:

2 sticks butter and 3 squares baking chocolate, melted together

2 cups sugar and 4 eggs, beaten together well

½ teaspoon vanilla

2 cups cake flour

1 teaspoon salt

½ teaspoon baking powder

Mix dry ingredients into sugar and egg mixture. Add chocolate mixture. Bake for 30 minutes at 350 degrees.

Frosting:

½ stick butter and 1 square melted chocolate, combine.

Add 1 box of confectionery sugar with a little milk.

Spread on brownies while still hot.

Cherry Pie

Ingredients:

2 16-ounce cans pitted tart cherries

¾ cup sugar

¼ cup plus 1 tablespoon cornstarch

¼ teaspoon ground cinnamon

½ cup sugar

1 tablespoon butter

½ teaspoon almond extract

Pastry for double-crust 9-inch pie

Drain cherries, reserving 1 cup of the juice; set cherries aside.

Combine ¾ cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat, stir in cherries, ½ cup sugar, butter, and almond extract.

Line a 9-inch pie plate with half of pastry. Pour cherry mixture into pastry shell. Cover with top crust. Trim edges, seal and crimp. Cut slits in top for steam. Bake at 425 degrees for 45 to 55 minutes, or until golden brown. 

My Grandmother's French Apple Pie

Ingredients:

Pastry—1 crust

6 cup tart apple slices

2/3 cup granulated sugar

1 teaspoon cinnamon

1 cup plus 2 tablespoons flour

½ cup butter

½ cup brown sugar

Mix together 2 tablespoons of flour, granulated sugar, and cinnamon with apples. Place in pastry. Cream butter and brown sugar—work in one cup flour to make crumb mixture. Sprinkle over apples. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 and bake 30 minutes longer.

Chocolate Pie

Ingredients:

1 package (4 ounces) Baker’s German’s Sweet Chocolate

1/3 cup milk

2 tablespoons sugar

1 package (3 ounces) cream cheese, softened

3 ½ cups or 8 ounces cool whip

8-inch graham cracker crumb crust

Heat chocolate and 2 tablespoons of milk in a saucepan over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping. Spoon into crust, freeze until firm (about 4 hours). Store in the freezer.

My Grandmother's Pumpkin Pie

Ingredients:

1 ½ cups canned pumpkin

¾ cup brown sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger (optional)

3 beaten eggs

1 ½ cups milk

½ cup of half and half

Combine and stir pumpkin, brown sugar, salt, cinnamon, and ginger.

Add eggs, milk, and half and half.

Bake at 450 degrees 10 minutes and turn down to 325 degrees for 45 minutes, or until knife comes out clean.