Author: saqibkhan

Ingredients

Original recipe (1X) yields 8 servings

Pudding:

• 4 cups soft bread cubes
• 2 cups peeled and sliced apples
• ¼ cup raisins
• 1 ¾ cups milk
• 1 cup brown sugar
• ¼ cup butter
• 2 large eggs, beaten
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Vanilla Sauce:

• ½ cup milk
• ½ cup butter
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
2. To make the bread pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.
3. Whisk eggs, cinnamon, and vanilla together in a small bowl. Pour egg mixture over bread mixture in the baking dish.
4. Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.
5. Meanwhile, make the vanilla sauce: Mix milk, butter, white sugar, and brown sugar together in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.

Ingredients

Original recipe (1X) yields 16 servings

• ½ cup unsalted butter
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon lemon juice
• 1 ¼ teaspoons ground cinnamon, divided
• 1 pinch salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1 ½ cups rolled oats
• ¾ cup all-purpose flour
• ½ cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9×9-inch square baking pan with enough parchment paper for overhang on all sides.
2. Melt ½ cup butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Pour into a large mixing bowl.
3. Combine apples, 2 tablespoons brown sugar, 2 tablespoons butter, lemon juice, ¼ teaspoon cinnamon, and 1 pinch salt in the same saucepan over medium-low heat. Cook, stirring occasionally, until apples are softened, about 10 minutes.
4. Mix water and cornstarch together in a small bowl: stir into the saucepan until combined. Cook until mixture thickens slightly, 1 to 2 minutes more. Cool slightly.
5. Mix in remaining 1 teaspoon cinnamon, oats, flour, ½ cup brown sugar, vanilla, baking soda, nutmeg, and ¼ teaspoon salt to the brown butter mixture until well combined. Reserve 1 cup of oat mixture for topping.
6. Pour remaining oat mixture into the prepared pan; firmly press into an even layer. Pour apples and sauce over top in an even layer: sprinkle with reserved oat mixture.
7. Bake in the preheated oven until top is golden brown and crisp, 30 to 35 minutes. Cool completely, about 30 minutes. Cut into 16 bars.

Ingredients

Original recipe (1X) yields 8 servings

• 1 tablespoon butter
• 2 large Granny Smith apples – peeled, cored and cut into 1/4-inch dice
• 1 tablespoon white sugar
• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 1 large egg
• ¼ cup white sugar
• 1 tablespoon melted butter
• ½ cup sparkling apple cider
• 2 cups vegetable oil for frying

Glaze:

• ½ cup confectioners’ sugar, or more as needed
• 1 tablespoon sparkling apple cider, or as needed to make glaze

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes.Dotdash Meredith Food Studios
3. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.Dotdash Meredith Food Studios
4. Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.Dotdash Meredith Food Studios
5. Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl.Dotdash Meredith Food Studios
6. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.Dotdash Meredith Food Studios
7. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.Dotdash Meredith Food Studios
8. Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.Dotdash Meredith Food Studios
9. Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters. Enjoy!

Ingredients

Original recipe (1X) yields 36 servings

Butterscotch Bars:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, melted and cooled slightly
• 2 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup chopped walnuts

Coffee Frosting:

• 2 teaspoons instant coffee granules
• 2 tablespoons water
• 3 cups sifted confectioners’ sugar
• ½ cup unsalted butter, softened

Directions

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 7×11-inch baking pan.
2. Sift flour, baking powder, and salt together in a bowl.
3. Make the bars: Beat brown sugar and melted butter until well combined. Beat in eggs and vanilla, then gradually stir in flour mixture. Fold in walnuts until well combined. Spread batter into the prepared pan.
4. Bake in the preheated oven until light golden brown, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn out of the pan and finish cooling on a wire rack, 15 to 20 minutes.
5. Meanwhile, make the frosting: Dissolve coffee in water in a small bowl.
6. Beat confectioner’s sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in coffee mixture until incorporated.
7. Spread frosting over cooled bars. Let frosting set before cutting into 36 squares.

Ingredients

1/2x1x2x

Original recipe (1X) yields 12 servings

• 2 tablespoons butter
• 1 ½ cups pecan pieces

Cake:

• 2 cups white sugar
• 1 cup butter
• 4 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon butter extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk

Frosting:

• 6 ½ cups confectioners’ sugar
• 11 ounces cream cheese, softened
• ⅔ cup butter, softened
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 tablespoon milk, or more as needed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
2. Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
3. Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
4. Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
5. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
6. Beat confectioners’ sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
7. Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
8. Refrigerate until firm, 3 to 4 hours. Cut into bars.

Ingredients

Original recipe (1X) yields 12 servings

Sweet Potatoes:

• 4 cups peeled, cubed sweet potatoes
• 2 large eggs, beaten
• ½ cup white sugar
• ½ cup milk
• 4 tablespoons butter, softened
• ½ teaspoon vanilla extract
• ½ teaspoon salt

Pecan Topping:

• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons butter, softened
• ½ cup chopped pecans

Directions

1. Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).Dotdash Meredith Food Studios
2. To prepare the sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.Allrecipes/Preethi Venkatram
3. Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9×13-inch baking dish.Allrecipes/Preethi Venkatram
4. To make the topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don’t overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.Allrecipes/Preethi Venkatram
5. Bake in the preheated oven until topping is lightly browned, about 30 minutes.Allrecipes/Preethi Venkatram
6. Serve and enjoy!

Ingredients

Original recipe (1X) yields 15 servings

• 1 (21 ounce) can apple pie filling
• ½ cup cinnamon sugar
• 15 (6 inch) flour tortillas
• 1 ½ cups oil for frying
• 15 toothpicks

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Directions

1. Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
2. Place cinnamon sugar in a shallow dish.
3. Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.
4. Heat oil in a large, deep saucepan over medium heat.
5. Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

Ingredients

Original recipe (1X) yields 24 servings

Cake:

• 1 (15-ounce) can pumpkin puree
• 1 ⅔ cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Frosting:

• ½ cup butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners’ sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat pumpkin, sugar, oil, and eggs together in a large bowl with an electric mixer until well combined.Allrecipes/Victoria Jempty
3. Sift flour, cinnamon, baking powder, baking soda, and salt together in a separate large bowl.Allrecipes/Victoria Jempty
4. Stir flour mixture into pumpkin mixture until well combined.Allrecipes/Victoria Jempty
5. Spread batter evenly in an ungreased 10×15-inch jelly roll pan.Allrecipes/Victoria Jempty
6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cake from the oven; let cool.Allrecipes/Victoria Jempty
7. Beat butter and cream cheese together in a medium bowl until smooth; stir in vanilla extract. Gradually add confectioners’ sugar, beating until frosting is smooth.Allrecipes/Victoria Jempty
8. Spread frosting evenly on cake. Cut into 24 squares.