Best Recipes: Mango Peach Smoothie
Do you like mangoes? You’ve got to try this delicious Mango Peach Smoothie. The mango gives this refreshing drink a luscious tropical twist and the peach brings a mellow groove that makes the flavors in this fruit smoothie really cool indeed. ...
Biscuits: Sweet Potato Biscuit Recipe and a Cheese Biscuit Recipe link
One of the best tasting breakfast recipes for the fall months is
sweet potato biscuits. We love to serve them at parties; making
a mini version, cut with a cutter about a inch diameter and
putting country ham on them. If you were where we're...
Mrs. Butters’ Secret Key Lime Pie Recipe
"Frozen Key Lime Pie recipe?" Fern Butters asked. "Child, I’ll take that secret with me to the grave."
Fern Butters’ frozen key lime pie was legend. Every time President Harry S Truman went through Islamorada on Upper Matecumbe Key on his way...
Swiss steak recipes
There is more than one way to prepare Swiss steak recipes. More than likely your recipe will call for either round or chuck steak, but you can also use cube steak. The type of steak you use is entirely up to your palate. Swiss steak can also be...
The Original Old Fashion Punczki Recipe
This is the original recipe for making punczki that was brought
from Europe by my wife's grandmother when she first arrived at
Ellis Island and the onward to Pennsylvania Where she finally
settled.
Just how old this recipe really is I...
Best Recipes: Pumpkin Pie Bars
A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they're portable. A yummy way to celebrate the arrival of the fall season.
1 ¾ cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 cup cold butter, cut into small pieces
1 15 oz. can pumpkin
1 14 oz. can (1 ¼ cups) sweetened condensed milk
2 eggs, slightly beaten
2 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground allspice
1/3 cup chopped pecans
Directions
Preheat oven to 350 degrees.
In a large bowl, stir together flour, granulated sugar, and brown sugar. Using a pastry blender, cut in butter until mixture resembles
coarse crumbs. Set aside 1 cup of the crumb mixture.
Press remaining crumb mixture onto bottom and halfway up sides of ungreased 2-quart rectangular baking dish.
In another large bowl, stir together pumpkin, sweetened condensed milk, eggs, cinnamon, salt, and allspice. Pour into crust-lined baking dish.
Stir pecans into reserved crumb mixture. Sprinkle pecan mixture over pumpkin mixture.
Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Cool in pan on wire rack. Chill in refrigerator for up to 2 hours. Store covered in refrigerator.
About the Author
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com
