Creme Brulee

Ingredients
2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar
Directions
Preheat oven to 300 degrees F.

In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

***Creole Cake

Cake-
2c. flour
1 1/2c. sugar
1t. baking soda
pinch of salt
2 eggs
1 lg. can crushed pineapple


Glaze:
1 stick butter
1 1/2 can evaporated milk
1c. sugar
1t. vanilla
Cook 5min. Add-
1/2c. coconut
1/2c. pecans




Mix cake ingrediants together. Pour into greased cake pan and bake at 350 for 40min or until done.

In pot mix all ingrediants together for glaze. Cook over med. heat for 5min. Add coconut
& pecans


Add coconut & pecans to glaze.

Pour glaze over cake

***Mini Cheesecakes

2 8oz cream cheese
3/4c. sugar
2 eggs
1T. lemon juice
1t. vanilla
24 vanilla wafers
1 can cherry pie filling (or filling of your choice)

Beat cream cheese, adding sugar.
Blend in eggs,then lemon juice & vanilla.

Place wafers in bottom of cupcake papers & fill 1/2 full w/ cream cheese mix.

Bake at 325* for 15-20.

Cool and top w/ filling.

***Peanut Butter Brownies

Peanut Butter Brownies

1c. sugar
3/4c. flour
1/4c. cocoa
2 eggs
1/2c. oil
1/4c. milk
1/4c. peanut butter
1t. vanilla

Mix all ingrediants together. Pour into greased pan.

Bake at 350* for 25min

by: rhayne smith

***Cake Mix Cookies

Cake Mix Cookies

1 box cake mix of your choice
1 egg
1/2c. oil
3T. water

Mix all ingrediants together and drop onto cookie sheet.

Bake at 375* for 9-12min.

by: rhayne smith

***Dump Cake

Dump Cake

2 cans of pie filling of your choice
1 butter cake mix

Pour pie fillings into bottom of cake baking dish

Pour dry cake mix over pie filling mix. Spread evenly making sure to dissolve big clumps.

Take spoonfulls of butter and add on top of cake mix until well covered in butter clumps.

Bake at 350* for 30-40min or until crust is golden brown

by: rhayne smith

***Deacon's Delight

Deacon's Delight

1/4c. butter
7oz coconut
1/2c. chopped pecans
8oz. softened cream cheese
1 can condensed milk
16oz cool whip
12oz jar choc. ice cream sauce
12oz jar caramel ice cream sauce

(1)In pot,melt butter,add coconut & pecans.
Cook until golden, stirring constantly. Let cool


(2) Blend cream cheese & milk until smooth. Fold in cool whip.

(3) Using a cake pan, alternate layers: 1 cream chease,2 pecan mixture,3 choc & caramel sauce...ending w/ sauces.

Freeze until firm.
Leave at room temp. 5min before serving

by: rhayne smith

***Bread Pudding

Bread Pudding

1 16oz loaf French bread (broken into pieces)
4c. milk- 2cans evaporated,rest regular milk
2c. sugar
8T. butter
3 eggs
2T. vanilla
1t. cinnamon
1/2t. nutmeg

Sauce:
1/2c. butter
1 1/2c. pwdr. sugar
1 egg
1/4c. bourbon

Break bread into bite size pieces, place in pan.

Combine rest of ingrediants. Blend w/ blender.
Pour over bread.

Bake @ 350* until top is golden brown.


Sauce:
cream butter & sugar over med. heat.
Remove
Blend in egg, add bourbon
Pour sauce over bread.
Bake at 350* for 1hr 15min
Serve

by: rhayne smith

***Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

2 1/4c. all purpose flour
1/2 t. baking soda
1/4 t. salt
1c. quick oats (not instant)
1c. dark brown sugar,packed
1/2c. white sugar
1c. salted butter,softened
2t. honey
2t. vanilla
2 large eggs
1 1/2c. raisins
1/2c. walnuts

Preheat oven to 300

In bowl combine flour,soda,oats & salt. Mix well & set aside.

In another bowl blend sugars at med. speed w/ blender. Add butter & mix until it makes a grainy paste.

Scrape down sides of bowl then add honey,vanilla & eggs.
Mix at med. speed until light & fluffy.

Add the flour mixture,raisins & walnuts & blend at low speed just until combined. Don't overmix.

Drop on ungreased cookie sheet.
Bake for 22-24 mins until golden brown

by: rhayne smith

***Buttermilk Pound Cake

I got this yummy recipe from a friend of mine...it is great!

ingredients
2 1/2 cups sugar
2 sticks butter, softened
4 eggs
3 cups flour
1/2 tsp bakins soda
3/4 tsp salt
cup buttermilk
tsp van

-mix everything together with a mixer until well blended
-lightly greas and flour pound cake pan and pour batter into pan
-bake on 350 for about an hr

***Blue Berry Pound Cake

ingredients

yellow cake mix
8 oz cream cheese, room temp
1/2 cup cooking oil
3 eggs
2 cups blueberries coated w/a little flour (can use a can of whole bluberries, dried)

-whip cream cheese
-blend al other ingredients except blueberries
-once everything is mixed well fold in blueberries
-lightly grease and flour pound cake pan and pour mixture into pan
-bake on 325 for about an hr

***Fruit Cobbler

fruit cobbler
i got this recipe from my mother in law...i havent made it yet but she did and it was great!

ingredients

1 can crescent rolls
8 oz cream cheese
1/4 cup sugar
1 egg yolk
2 cans pie filling (your choice)
1 stick butter
sugar

-spray casserole dish with cooking spray
-cover bottom of dish with 3/4 of the crescent rolls (pinch seems closed)
-beat togehter cream ch, sugar, and egg yolk
-pour mixture mixed in step before ontop of crescent rolls
-cover this with both can of pie filling
-roll out the rest of crescent rolls pinching seams together.
-cut the crescent rolls into strips
-sprinkle sugar on crescent rolls strips
-top strips in a criss cross pattern over pie filling
-melt butter pour over top
-bake on 350 for about 30-40 min

Fruit Mix

this recipe can easliy be added and subtracted to so have fun with it!

ingredients
4 bananas, sliced
frozen strawberries (w/suger)
2 cans mandrian oranges (drained)
peach pie filling

-defrost strawberries
-add together all other ingredients in lg bowl and enjoy!

Yummy Fruit Dip

this fruit dip recipe i got from a friend from mine on one of our girls night out....its yummy and good with all fruits~!

ingredients
8 oz cream cheese, room temp
can marshemllow cream
powdered sugar

-mix cream cheese and marshmellow cream together until incorperated well.
-add powdered sugar to texture/taste

***Pineapple Pie

ok when i had my little girl our sunday school had dinners brought to us by dif sunday school friends and one of them brought a dessert with their meal for us and i gotta say it is so easy to make and so yummy to eat!!!

pineapple pie

ingredints
(this makes two pies!)
8 oz cool whip, thawed
8 oz cream cheese, softened
lg can crushed pineapple, drained
cup crushed pecans
tsp van
cup sugar
2 premade graham cracker pie shells

-mix sugar and cream cheese together until well blended.
-add everything else but pecans
-add pecans last and fold into mixture (save a few pecans to sprinkle on top or add more if you like pecans)

must set up at least 4 hours in fridge...the longer it has time to set up the better it is!!!

***Chocolate Chip Pound Cake

ingredients

yellow cake mix
8 oz sour cream
1/2 cup cooking oil
1/2 cup water
sm box chocolate instant jello pudding
4 eggs
small bag milk chocolate chips

-mix everything but choc chips well.
-once mixed good blend in choc chips
-lightly grease and flower pound cake pan
-bake at 350 for 50-55 min....when done let cool use knife around rim of cake to loosen it and take out of pan...enjoy

***Chess Squares

these are super yummy and not difficult at all... i have never made them but have eaten plenty of them from my mother in laws house :)

ingredients
crust:
1 box cake mix (betty crocker yellow butter )
1 stick butter, melted
1 egg

mix ingredients and press firmly in 9x13 inch pan (greased and lightly floured)

filling:
1 box powsereed sugar
1(8oz) pkg cream cheese
3 eggs

mix ingredients, pour over crust and bake 1 hr at 300\

it is super yummy!