15 oz can pumpkin
12 oz can evaporated milk
1 cup brown sugar
3 large eggs
4 tsp pumpkin pie spice
1 yellow cake mix (dry)
1 cup chopped walnuts or pecans (or mixture)
1 cup melted butter
Mix pumpkin, evaporated milk, sugar, eggs and spice. Pour into greased 9 x 13 pan. Sprinkle dry cake mix on top. Sprinkle chopped nuts on top of that. Pour meted butter evenly over whole thing. Bake at 350 degrees for 50 minutes. Refrigerate after it cools. Serve with whipped topping.
My spot to put those little notes, recipes and things-that-have-no-home-but-I-don't-want-to-throw-away.
Monday, October 18, 2010
Sauerbraten (Pot roast marinated in spiced vinegar)
4 to 5 pound beef pot roast
2 cups water
2 cups vinegar
1 Tbl salt
1/2 tsp pepper
2 Tbl white or brown sugar
2 medium onions, sliced
1 clove garlic
6 cloves
2 bay leaves
3 or 4 celery tops
12 gingersnaps
Place meat in large glass bowl. Top with sliced onions. Heat vinegar and water, and dissolve salt, pepper and sugar in it. Pour over meat and onions. Add remaining ingredients, except gingersnaps, to vinegar around the meat. Cover and refrigerate 3 to 4 days, turning meat daily.
Remove meat and drain well. Strain liquid and save. Dredge meat with flour, and brown in hot fat in heavy pan. Add 1/2 cup of the strained liquid, cover and cook over low heat until tender (3 to 4 hours). Add more liquid as needed.
Remove meat and keep hot. To make gravy, add more strained vinegar mixture to juice in pan to make 3 cups liquid. Bring to a boil and stir to dissolve all brown drippings. Add 12 gingersnaps, simmer and stir until thickened and smooth. Pour over meat and serve.
2 cups water
2 cups vinegar
1 Tbl salt
1/2 tsp pepper
2 Tbl white or brown sugar
2 medium onions, sliced
1 clove garlic
6 cloves
2 bay leaves
3 or 4 celery tops
12 gingersnaps
Place meat in large glass bowl. Top with sliced onions. Heat vinegar and water, and dissolve salt, pepper and sugar in it. Pour over meat and onions. Add remaining ingredients, except gingersnaps, to vinegar around the meat. Cover and refrigerate 3 to 4 days, turning meat daily.
Remove meat and drain well. Strain liquid and save. Dredge meat with flour, and brown in hot fat in heavy pan. Add 1/2 cup of the strained liquid, cover and cook over low heat until tender (3 to 4 hours). Add more liquid as needed.
Remove meat and keep hot. To make gravy, add more strained vinegar mixture to juice in pan to make 3 cups liquid. Bring to a boil and stir to dissolve all brown drippings. Add 12 gingersnaps, simmer and stir until thickened and smooth. Pour over meat and serve.
Creamy Apple Kuchen
3 cups apples, peeled, cored and thinly sliced (Granny Smith are good)
1 Tbl lemon juice
1 1/4 cups sugar, divided
1 tsp cinnamon
1 cup butter, melted
2 eggs, beaten
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 tsp baking powder
2 cups flour
1 cup sour cream
1 egg
Heat oven to 350 degrees and coat a 9 x 13 pan with nonstick cooking spray. In medium bowl, combine apple, lemon juice, 1/4 cup sugar and cinnamon. Set aside.
In large bowl, mix melted butter and remaining sugar. Add 2 beaten eggs and vanilla. Stir in salt and baking powder, then add the flour. Spread the batter in the pan, then top with apple mixture.
Combine sour cream and remaining egg in small bowl and spread over apples. Bake for 30 to 35 minutes until cake is lightly browned and the topping is set. Sprinkle cinnamon sugar on top, if desired. Store in refrigerator.
1 Tbl lemon juice
1 1/4 cups sugar, divided
1 tsp cinnamon
1 cup butter, melted
2 eggs, beaten
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 tsp baking powder
2 cups flour
1 cup sour cream
1 egg
Heat oven to 350 degrees and coat a 9 x 13 pan with nonstick cooking spray. In medium bowl, combine apple, lemon juice, 1/4 cup sugar and cinnamon. Set aside.
In large bowl, mix melted butter and remaining sugar. Add 2 beaten eggs and vanilla. Stir in salt and baking powder, then add the flour. Spread the batter in the pan, then top with apple mixture.
Combine sour cream and remaining egg in small bowl and spread over apples. Bake for 30 to 35 minutes until cake is lightly browned and the topping is set. Sprinkle cinnamon sugar on top, if desired. Store in refrigerator.
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