{"id":2948,"date":"2021-12-31T11:15:19","date_gmt":"2021-12-31T17:15:19","guid":{"rendered":"http:\/\/mooredynasty.net\/?page_id=2948"},"modified":"2021-12-31T11:24:47","modified_gmt":"2021-12-31T17:24:47","slug":"recipes","status":"publish","type":"page","link":"https:\/\/mooredynasty.net\/index.php\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"

3-Layer Chocolate Pudding Dessert<\/a>

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From Grandma Carol<\/p>\n\n\n\n

1st Layer<\/strong>: Mix 1 cup flour, 1 stick softened butter, and 1\/2 cup pecan pieces. Press combined mixture into 9×13 pan. Bake at 375 degrees for 15 minutes. Remove and allow to cool completely.<\/td><\/tr>
2nd Layer<\/strong>: Combine and blend 1 cup Cool Whip, 8oz. softened cream cheese, and 1 cup powdered sugar. Spread over 1st layer. Refrigerate 15 minutes.<\/td><\/tr>
3rd Layer<\/strong>: Whip 2 small packages instant chocolate pudding with 3 cups cold milk. Smooth this over 2nd layer the top off with Cool Whip. Refrigerate until pudding is set. You can sprinkle with toasted sliced almonds or grated chocolate. You can also change this up and use a different flavor pudding such as banana or lemon.<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/p>

Banana Bread<\/a>

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Preheat oven to 350 degrees F<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n 1 3\/4 cup flour\n <\/td>\n \u00bd tsp. nutmeg and allspice\n <\/td><\/tr>
\n 2\/3 cup sugar\n <\/td> 1 cup mashed ripe banana (2 to 3 bananas) <\/td><\/tr>
\n 2 tsp. baking powder\n <\/td>\n 1\/3 cup melted butter\n <\/td><\/tr>
\n \u00bd tsp. baking soda\n <\/td>\n 2 tablespoons milk\n <\/td><\/tr>
\n \u00bc salt\n <\/td>\n 2 eggs\n <\/td><\/tr>
\n 1 tsp cinnamon\n <\/td> 1 cup chopped nuts (pecans or walnuts) <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

In a large mixer bowl combine 1\ncup of the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg,\nand allspice. Add mashed bananas, butter, and milk. Beat with an electric mixer\non low speed till blended, then on high speed for 2 minutes. Add eggs and\nremaining flour; beat till blended. Stir in nuts.<\/p>\n\n\n\n

Pour batter into greased loaf pan. Sprinkle with turbinado sugar (or regular). Bake for 55-60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Or you can just ignore that, slice it, and eat it hot!<\/p>\n\n\n\n

<\/p>\n<\/div><\/p>

Better Than Sex Cake<\/a>

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1 Chocolate cake mix
1 can (14 oz.) sweetened condensed milk
1 small jar butterscotch topping
12 oz. whipped topping (i.e., Cool Whip)
4-5 Heath or Skor bars, chopped (I used 6) <\/p>\n

Prepare cake according to directions on the package and bake in a 9 x 13 pan.<\/p>\n

While still hot, use a wooden spoon handle to poke holes in the top of the cake. <\/p>\n

Pour condensed milk evenly over the top, then pour butterscotch topping evenly over that. <\/p>\n

Sprinkle half of chopped Heath bars over the top. Refrigerate at least 3 hours.<\/p>\n

Spread whipped topping over cake, then sprinkle with remaining Heath pieces.<\/p>\n<\/div><\/p>

Blueberry Muffins<\/a>

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My mom found this recipe in Parade magazine a LONG time ago.<\/p>\n\n\n\n

Preheat 375 degrees <\/strong><\/td>   Serves: 12 muffins<\/strong><\/td><\/tr>
\u00bd c. butter (room temperature) <\/td>\n 1 \u00be c. all-purpose flour\n <\/td><\/tr>
1 c. & 2 tablespoons sugar<\/td>\n \u00bc c. cornmeal\n <\/td><\/tr>
\n 2 large eggs\n <\/td>\n \u00bc tsp. salt\n <\/td><\/tr>
\n 2 tsp. baking powder\n <\/td>\n 1\/8 tsp. cinnamon\n <\/td><\/tr>
\n 1 tsp. vanilla\n <\/td>\n \u00bd c. milk\n <\/td><\/tr>
\n \u00bd tsp. finely grated lemon zest\n <\/td> 2 \u00bd c. blueberries (rinsed\/dried)<\/td><\/tr>
\n  \n <\/td>\n 1 c. pecans (optional)\n <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Follow the instructions carefully when adding ingredients, take care not to overmix the batter or you will end up with tough muffins. <\/strong><\/p>\n\n\n\n

Using an electric mixer, cream the butter and 1 cup of sugar in a large bowl. Add the eggs one at a time, beating well after each addition. Add the baking powder and mix well. Add the vanilla extract and lemon zest to the batter and mix well.<\/p>\n\n\n\n

In a separate bowl, combine the flour, cornmeal, salt, and cinnamon. Add 1\/2 cup of this dry mixture to the batter and mix lightly; then add milk and stir well. Add remaining dry mixture and stir just enough to combine. Do not overmix. <\/p>\n\n\n\n

Fold in the blueberries and pecans. Spoon batter into muffin cups. Sprinkle them evenly with remaining sugar.<\/p>\n\n\n\n

Bake 25-30 minutes.<\/p>\n<\/div><\/p>

Cherry Pie Filling<\/a>

\"cherry-pie\"(Adapted from the Ball Blue Book of Canning – makes 4 quarts)<\/p>\n

4 quarts sour or sweet cherries
\n3 cups sugar
\n3\/4 cup cornstarch
\n1 cup water
\n1\/2 cup fresh lemon juice<\/p>\n

Wash and dry the cherries. Pit them over a bowl, reserving all flesh and juices. If you really like cooking and baking with cherries, it really is worth it to buy a cherry pitter. I’m not one for single use kitchen gadgets, but it really does the job. If not, just halve the cherries and remove the pit.<\/p>\n

Whisk together the sugar and cornstarch in a bowl. In a large pot, whisk together the water and lemon juice, then add the sugar and cornstarch in, whisking well to combine and remove any lumps. Bring the mixture to a boil.<\/p>\n

Add the cherries and bring to a simmer. Simmer, stirring occasionally, for 8 to 10 minutes, or until the cherries have softened and the juice has thickened.<\/p>\n

Ladle the mixture into sanitized canning jars, leaving 1 inch of headspace. Fasten the lids to each jar, and transfer to a boiling water canner. Process for 30 minutes, then remove and let cool completely at room temperature. Check the seals, then store in a cool, dark place.<\/p>\n

Note: One quart of filling makes one 9-inch pie.<\/p>\n<\/div><\/p>

Cilantro Cream Sauce\/Dip<\/a>

Cilantro Cream Sauce\/Dip
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Monica Moore
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