I think today I’m just going to share a couple of my favorite dessert recipes ~ some family ones and others are ones I’ve found and adapted to my own tastes.
Picture taken off of the Reno Gazette Journal a couple of years ago…this is looking at Slide Mountain/Mt. Rose from Pleasant Valley.
Blaze talked about eating Elephant Ears at the fair it got me thinking about my Grandma Stickles recipe for Knee Patches (same thing as Elephant Ears). My dad said the recipe came from a neighbor when he was little, a Mrs. Raurseyer (I think that is how it was spelled). Not sure if it’s from Minnesota or when they moved to Southern California. Anyhoo…here is the recipe:
KNOE BLATZA (Knee Patches)
4 eggs well beaten (about 5 minutes)
6 TBSP sour cream
1 lb flour (4 C. sifted)
1 tsp vanilla
1 tsp salt
Mix all together like bread dough. Keep in refrig for 2 or 3 hours. Roll Thin!, then stretch.*** Fry in deep shortening (crisco or other vegetable shortening).
***I use a dish towel over my knee and stretch as thin as possible. Paper thin! Then instead of making big ole elephant ear sizes, I cut into 5″-6″ pieces with a knife then throw them into the oil. Then I sprinkle with either sugar, cinnamon sugar, or powdered sugar.
These are best eaten within a day or two. So I’d keep the dough in the frig until you’re ready to eat them or give them away.
Caramelitas are a big favorite of mine…how can you go wrong with caramel, chocolate, pecans and oatmeal??!!!??? I first had these in college…I was in an archaeology class that met on weekends to go out and learn field methods. We took turns bringing breakfast and lunch…and beer. 🙂 I can’t remember her name…can still picture her though, petite blondish hair cut short with a braided rat-tail…she brought a pan full of these deliciously sinful bars.
2-1/4 C. flour, divided
2 C. quick-cooking oats
1-1/2 C. brown sugar
1 tsp baking soda
1/2 tsp salt
1-1/2 C. cold butter
1 pkg of semisweet or dark chocolate chips
1 C chopped pecans (I add a wee bit more)
1 jar of caramel ice cream topping
In a bowl combine 2 C flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. (I actually stick my butter in the microwave to soften it a bit) Set 1/2 aside for topping. Press remaining crumb mixture into a greased 13x9x2 baking pan. Bake at 350F for 15 minutes. Sprinkle on top the chocolate chips and pecans. Mix together the caramel topping with the remaining flour and then drizzle over the pecans. Sprinkle the rest of the crumb mixture over the caramel. Bake for another 15-20 minutes or until golden brown.
Cool for a couple of hours before cutting…or just take a spoon and dig in! 🙂
Here at work we always have a Halloween/Nevada Day/Fall Potluck ~ it’s usually me and one of the grad students from a different department that heads it up. I try to make something with pumpkin…pumpkin chili, pumpkin bread, pumpkin cobbler. The following is the Pumpkin Cobbler recipe:
3 eggs, beaten
15-oz can pumpkin
12-oz can evaporated milk
1 C. sugar
1/8 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1 tsp pumpkin spice
1 Tbsp Vanilla
1 pkg yellow cake mix
1-1/4 C butter, melted
1 C chopped pecans (you can use whatever nuts you like)
Mix the first 8 ingredients together; pour into an ungreased 13x9x2 baking pan. Sprinkle cake mix over the top; drizzle with butter. Bake at 350F for 25 minutes. Top with nuts and bake for an additional 15-20 minutes.
We make these Ginger Cookies every Christmas…but I start making them in the fall. I just love ginger and cinnamon. These are really cool to wrap up with a tea cup/mug and tea for a present.
2/3 C Canola Oil
1 C sugar
4 TBSP Molasses
2 C flour
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1-1/2 tsp ginger
sugar for dipping
Mix oil with sugar, add egg and beat well. Stir in molasses. Sift dry ingredients together and add to egg/molasses mixture. Form balls ~ drop and roll in sugar. Bake in a 350F oven for 10-15 minutes (depends on if you want them soft or crunchy…I like them sorta hard on the outside and chewy on the inside so I take them out around 10 minutes).