Easy Cornbread Recipe / Martha White Cornbread Mix

Coconut Pecan Macaroons Cookies

1/4 cup pecan

2 large egg whites lightly beaten

1/4 cup sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

 

2 14-ounce package sweetened shredded coconut

1/2 plain flour

1 can condensed milk

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, condensed milk.

Adding pecan , sugar, salt and vanilla and coconut extract in a large bowl until combined; fold in the coconut.

Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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Chocolate Muffins

 

Ingredients

2 large eggs

3/4 cup sour cream 

1/2 cup milk

2 teaspoons vanilla extract 

1-3/4 cups all-purpose flour 

2/3 cup unsweetened cocoa powder 

1 cup granulated sugar 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cup semi-sweet chocolate chips

1/2 cup vegetable oil 

Instructions

Preheat oven to 425F and line a muffin tin with papers.

Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.

In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.

Set aside about 1/3 cup of the chocolate chips for the muffin tops.

Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.

Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean

CHICKEN BLOOMIN' GARLIC CHEESY BREAD / STUFFED CHEESY BREAD

Sweet Potato Bread Pudding With Dates and Pecans

 Ingredients

3 tablespoons unsalted butter, melted, more for the pan

5 1/2 to 6 cups torn croissant, or 8 ounces breadcrumbs

1/2 cup coarsely chopped pecans

1 cup coarsely chopped dates

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 cups half-and-half

3 large eggs

1 cup packed light brown sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 cups cooked mashed sweet potatoes

For the Brown Sugar Sauce​:

4 tablespoons unsalted butter

1/2 cup packed brown sugar

Pinch salt

1/2 cup heavy cream

Steps to Make It

Heat oven to 350 F.

Butter a 2-quart baking dish. 

In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.

In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.

Transfer the bread pudding mixture to the prepared baking dish.

Bake in the preheated oven for 45 to 55 minutes, or until set.

Serve with the brown sugar sauce (below) or another dessert sauce.

Brown Sugar Sauce

Melt the butter in a saucepan over medium heat.

Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.

Add the pinch of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.

Cool slightly before serving.

Found Recipe

https://www.thespruceeats.com/sweet-potato-bread-pudding-with-dates-and-pecans-3061553

Apple Walnut Cake With Butterscotch Sauce Recipe

 

For the Cake

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

3 large eggs

2 cups granulated sugar

1 1/2 cups vegetable oil

3 cups apples (such as Rome Beauty, chopped)

1 cup chopped walnuts

2 teaspoons vanilla extract

For the Topping

1 cup light brown sugar (firmly packed)

1/4 cup milk

1/2 cup butter (1 stick)

Heat the oven to 350 F. Generously grease and flour a tube cake pan.

Grease pan

Combine the flour, baking soda, salt, and cinnamon; stir or whisk to blend thoroughly and then set aside.

Flour

In a mixing bowl with an electric mixer, beat the eggs.

Egg in a bowl

Add the granulated sugar and oil and beat for 3 minutes.

Add milk

Gradually stir in sifted dry ingredients.

Mix

Fold in apples, walnuts, and vanilla.

Add apples

Spoon the batter into a greased and floured 10-inch tube pan and bake at 350 F for 1 hour and 15 minutes.

Batter in pan

About 5 minutes before the cake is done, combine the topping ingredients in a saucepan.

Butter and brown sugar

Bring to a boil over high heat and boil for 3 minutes.

Bring to a boil

Pour the hot topping over the cake as soon as it comes out of the oven.

Pour topping over cake

Let the cake cool and then loosen the sides, inverting the cake on a plate.

Let cake cool

Then invert on another plate, topping side up.

Let cool

Slice, serve, and enjoy!

Tips

The cake may be baked in a 9-by-13-by-2-inch baking pan. Bake it for about 40 to 45 minutes. Pour the brown sugar sauce over the cake, let the cake cool, and serve it from the baking pan.

Got Recipe

https://www.thespruceeats.com/fresh-apple-cake-brown-sugar-3050733