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Recipes
1-2-3-4 Lemon Cake
By brandyc
Heat oven to 350 degrees.arrange two racks in center of oven
- For Lemon Curd:
- 1 cup unsalted butter, room temperature, plus more for pans
- 3 cups sifted all-purpose flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons pure vanilla extract
- Grated zest of 2 lemons
- 3 cups Lemon Curd (see below)
- Sweetened Whipped Cream (see below)
- 12 ounces assorted fresh berries
- Confectioners' sugar, for dusting
- 3 large egg yolks, strained
- Zest of 1/2 lemon
- 1/4 cup lemon juice
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, cold, cut into pieces
- For Sweetened Whipped Cream:
- 2/3 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons confectioners' sugar
Spice Cake with Caramel Frosting
By brandyc
Preheat oven to 350 degrees F
- Frosting:
- 2 1/3 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup packed brown sugar
- 2/3 cup shortening
- 1 cup buttermilk
- 3 eggs
- 1 pound light brown sugar
- 1 cup heavy whipping cream
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/4 cup chopped pecans (optional)
Maple Cream Coffee Treat
By brandyc
Heat oven to 350°F. In ungreased 13x9-inch pan, combine brown sugar, nuts, syrup and 1/4 cup margarine; spread eve...
- 1 cup firmly packed brown sugar
- 1/2 cup chopped nuts
- 1/3 cup maple-flavored syrup or dark corn syrup
- 1/4 cup margarine or butter, melted
- 1 (8-oz.) pkg. cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons margarine or butter, softened
- 1/2 cup coconut
- 2 (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
Chocolate Crescent Mufflers
By brandyc
Heat oven to 375°F. Separate dough into 8 triangles; press each slightly to enlarge
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup hazelnut spread with cocoa (from 13-oz jar)
- 1/2 cup toffee bits
- 1/2 cup chopped pecans
- Additional hazelnut spread with cocoa, if desired
Boston Cream Pie Minis
By brandyc
HEAT oven to 350ºF. PREPARE cake batter and bake as directed on package for 24 cupcakes
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 4 squares BAKER'S Semi-Sweet Chocolate
Blueberry Muffin Tops
By brandyc
Let cookie dough stand at room temperature 10 minutes to soften
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 1/4 cups Flour
- 1/4 cup sugar
- 2 tablespoons Butter
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 package (3 oz) cream cheese, softened
- 1 egg
- 1/3 cup milk
- 2 to 3 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 1 1/4 cups fresh or frozen (thawed) blueberries
Fancy Fruit Pizza
By brandyc
Sugar cookie dough makes a fun foundation for this fantastic fruit pizza
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1/2 teaspoon Spice Island® Pure Vanilla Extract
- 2 medium firm bananas, sliced
- 2 teaspoons lemon juice
- 1 can (20 ounces) pineapple chunks, drained
- 1 pint fresh strawberries, halved
- 2 kiwifruit, peeled and sliced
- 1 can (11 ounces) mandarin oranges, drained
- 1/3 cup orange marmalade
- 1 tablespoon water
Chicken and Tomato Topped Potatoes
By brandyc
1 serving = 14 Points Plus
- 4 medium baking potatoes
- 2 cups shredded deli rotisserie chicken (without skin)
- 1 cup shredded mild Cheddar cheese (4 oz)
- 3 Italian plum (Roma) tomatoes, chopped (1 cup)
- 1/2 teaspoon garlic-pepper blend
- 3/4 cup sour cream
- 1/4 cup cooked real bacon pieces (from 2.5-oz package)
Caramel Latte Crunch Cups
By brandyc
Heat oven to 375°F. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with CRISCO® Original No-Stick ...
- 1/2 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 tablespoon strong brewed coffee, cooled
- 1/2 teaspoon vanilla
- 1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
- 3 to 4 tablespoons Butter, melted
- 1/4 cup sugar
- 1 jar (12.25 oz) caramel ice cream topping
- 3/4 cup coarsely chopped Fisher® Butter Toffee Peanuts
- 2 teaspoons cooled strong brewed coffee
- 1 cup frozen whipped topping, thawed
Overnight French Toast
By brandyc
Mix eggs, milk, vanilla extract and baking powder
- 5 eggs, beaten
- 3/4 cup milk
- 1 T. vanilla extract
- 1/4 tsp. baking powder
- 1 loaf Italian bread, cut into 8 (1-in thick) slices
- 1 package (16 oz.) frozen whole strawberries, thawed
- 4 ripe bananas, sliced
- 1 cup sugar
- 1 tsp. cinnamon sugar