Tuesday, December 8, 2009

Fry Bread

This is a recipe for Cherokee Fry Bread.

3 cups all purpose flour
1 1/2 tsp baking powder
pinch of salt
1 1/3 cups of warm water
vegetable oil for frying

Combine flour, baking powder and salt. Add water and knead dough until soft. Roll the dough out on a lightly floured board until 1/4" thick.

Cut out 4" rounds.

Heat 1"-2" of oil in a saucepan. Fry the bread until puffed. Turn bread when edges are brown and continue cooking until brown.

Serve hot, with honey.

Pumpkin Spice Muffins

This is a replica of Dunkin Donuts Pumpkin Spice seasonal muffins.

Makes 24-30 muffins.

1 box of spice cake
1 30 oz can of pumpkin pie mix
1 3.4 oz box vanilla pudding
2 eggs, slightly beaten
1 tsp. vanilla flavoring
1 tbs sour cream
1/2 cup vegetable oil
2 tsp. pumpkin pie spice
1/2 cup brown sugar

Mix cake mix, pumpkin, pudding and vanilla. Add sour cream, eggs, oil and spice.

Once combined, scoop one large scoop into lined cupcake cups. Sprinkle each one with brown sugar. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Smith Family Yummie Bars

This recipe came from my ex-husband's favorite Aunt, Aunt Faye.

1 Package Brownie Mix (and ingredients on package)
2 Cups graham cracker crumbs (1 1/2 packs)
1 can sweetened condensed milk
1 cup semi sweet chocolate chips

Prepare brownie mix according to directions on box and spread mixture in a well greased 11 x 13" pan. Crush graham crackers fairly fine, add semi-sweet chips and condensed milk, and mix well. Spread on top of brownie mix and bake at 350 degree oven for 40-50 minutes.

6 TBSP melted butter
3 cups confectioners sugar
1 1/2 tsp vanilla

Sift confectioners sugar in a bowl, and add the melted butter and vanilla. Blend until smooth, and spread over cooled yummie bars.

Final Topping:
melt 2 oz unsweetened chocolate and add 2 TBSP melted butter. Spread very thin layer over butter frosting. Refrigerate to chill.

Warm a little at room temperature then cut to eat!