Italian Soft Biscuits

This month’s recipe comes from MSAA Staffer, Kaitlyn G.

My grandmother’s recipe for Italian Soft Biscuits always reminds me of the holiday season. They are the perfect treat for those who want to make something simple, but still get in the holiday spirit! Jazz them up with red, green, or blue sprinkles and you’ll have the perfect dessert for any holiday party. Enjoy!

Ingredients for biscuits:

  • ¼ lb. of butter
  • 1 ½ cups of sugar
  • 6 eggs
  • 3 teaspoons of baking powder
  • 2 teaspoons of vanilla
  • 1 teaspoon of lemon juice
  • ½ teaspoon of anise
  • 3 cups of flour

Ingredients for icing:

  • 1 ¼ cups of powdered sugar
  • 3 tablespoons of milk
  • ½ teaspoon of vanilla
  • 1 teaspoon of lemon juice

Instructions for biscuits:

Preheat the oven to 350 degrees. In a bowl, cream the butter and sugar. Add eggs one at a time into the batter. Add vanilla, lemon juice, and anise. In a separate bowl, combine the flour and baking powder. Add this to the batter. Grease and flour three cookie sheets – the batter will create about 9 rows of dough. Put three rows onto each cookie sheet. Put in the oven for 15-20 mins. Allow the biscuits to cool.

Instructions for icing:

Combine powdered sugar, milk, vanilla, and lemon juice into a bowl, and mix with spatula until icing consistency is similar to milk. Once the biscuits are cool, drizzle icing over top of the rows and then cut the rows to the size you would like. Throw some colorful sprinkles on the top to complete the dessert!

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Candied Sweet Potatoes/Yams

This is a simple and quick way to enjoy a Thanksgiving classic! Canned yams or sweet potatoes may be used.  Bruce’s Brand of canned yams is easy to find this time of year at your local grocery store.  It is a crowd pleaser and easy to make.

Ingredients

  • 1 (29 ounce) can sweet potatoes or yams
  • 1/4 cup butter, cut into pieces
  • 1/2 cup brown sugar
  • 1 1/2 cups miniature marshmallows
  • Pinch of cinnamon
  • Pinch of salt

Directions

  1. Preheat oven to 400 degrees.
  2. Place sweet potatoes/yams in a medium baking dish. Place butter pieces evenly over the top of sweet potatoes/yams. Sprinkle with brown sugar, cinnamon and salt.
  3. Layer with miniature marshmallows.
  4. Bake in the preheated oven 30 minutes and marshmallows have melted.

 

Wishing you a wonderful Thanksgiving from my table to yours!

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Butternut Squash Fries

Welcome fall!  Here is a simple and delicious recipe for Butternut Squash Fries.  I am a sucker for anything fries.  This recipe is great with several dipping sauces too!  Be creative and have fun.

This recipe is also great for last-minute dinner emergencies.  If you need a side dish for a potluck or party, this would be a perfect go-to.

Ingredients:

  • 1 small (1-2 lb) butternut squash, peeled, de-seeded, and sliced into “fries”
  • 2 tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried basil
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne powder

Instructions:

  1. Preheat oven to 450F.
  2. Place the fries into a bowl with the olive oil. Toss until all the fries are coated. Season with remaining ingredients and mix until combined.
  3. Pour onto baking tray and evenly spread out so no pieces overlap. Place into oven and bake for 20 minutes. Flip, and continue baking for another 10-20 minutes or until desired crispiness is reached.

Enjoy!

 

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Apple Cider Donut Cake

I hope everyone is starting to enjoy the beginning of fall weather!  It is starting to get cool, but not cold. The sunsets are just gorgeous and the leaves are beginning to change pretty colors. What more can you ask for…OK donuts/cake…my thoughts exactly.

One thing I can’t get enough of during the fall is apples.   The fresh juicy apples are just waiting to be baked in some delicious way.

Try this recipe and see what you think.  I love to bake this time of year.

It warms my soul and my tummy.

Ingredients:

  • 1 large Granny Smith apple, peeled, cored, and chopped
  • 1 1/2 cups apple cider
  • 1/2 cup milk, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 cup of unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

Cinnamon Sugar Coating

  • 8 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Dash of salt

Directions:

Preheat oven to 350°F.

Grease bundt pan with baking spray.

In medium saucepan, bring chopped apple and cider to boil over medium-high heat. Reduce heat to medium and simmer until most of the cider has been absorbed and apples are easily smashed with a fork, 10 to 12 minutes. Remove pan from heat, cool 5 minutes, and then pulse in food processor until pureed.  Stir in milk into apple puree; set aside.

In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon; set aside.

In large bowl, beat unsalted butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add oil and beat until incorporated, about 1 minute.

Decrease mixer speed to low and add flour mixture in three batches, alternating with apple mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined.   Add vanilla and beat once more, just to combine.

Scrape batter into prepared pan. Bake until cake tester inserted in cake comes out clean, rotating cake halfway through baking, 35 to 45 minutes. Take out of oven and let cool upside down on top of a serving dish for about 10 minutes before removing from bundt pan.

For the Cinnamon Sugar Coating: Combine sugar, cinnamon, nutmeg, and salt in small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides.

Cool cake completely, about 1 hour.

Happy Baking!

 

Update: Originally this post stated to let the cake cool upside down for 30 minutes, instead of cooling upside down for 10 minutes.

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Easy Blueberry Cake

Don’t have time to bake all day? Neither do I!  This recipe is easy, fast, and tastes delicious.

Even better, it only requires 3 ingredients.  You can also make this ahead of time and freeze so it is ready to go when you need it.

Ingredients

  • 1 box Betty Crocker Lemon Cake Mix
  • 2 cans Blueberry Pie Filling
  • 1 stick butter

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray inside of glass or ceramic 9×13 casserole dish with nonstick cooking spray, and set aside.
  3. Pour cans of Blueberry Pie Filling into bottom of baking dish, and spread evenly.
  4. In a medium mixing bowl, combine dry Lemon Cake Mix and melted Butter, and stir until crumbly.
  5. Pour butter/cake crumble mixture over the Blueberry Pie Filling.
  6. Layer in the baking dish.
  7. Bake for 30 minutes

Enjoy this cake with some ice cream or even fresh fruit on the side.

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Mel’s Ice Cream Sandwich Cake

Do you love ice cream?  I do!!!

I am always looking at easy ways to impress my family with quick and delicious desserts in the summer.  This one is always a crowd winner.   Here is a simple summer dessert using ice cream sandwiches!  You can use your favorite  ice cream sandwich flavor and customize toppings too.

Ingredients

  • 1 12oz container of whipped topping
  • 1 jar of caramel topping
  • 1 jar hot fudge sauce
  • 1 package of ice cream sandwiches (box of 12)
  • Sprinkles or favorite topping

Directions

Unwrap the ice-cream sandwiches and lay them into a casserole dish or a 9×13 baking dish.  You may have to cut some of the sandwiches to fit your size dish.

Heat the hot fudge sauce in the microwave and pour over ice cream sandwiches.

Pour caramel sauce over the hot fudge sauce.

Add whipped topping on top of caramel sauce. Use a spatula to spread it evenly.

Top it with sprinkles or anything you like on ice cream (Cookie pieces, chocolate chips, pretzels or candy).

Put into the freezer for at least 1-2 hours before serving.

Cut and serve!

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Peach Milkshake – Recipe of the Month

This peach milkshake recipe has just a few ingredients and is perfect for sipping on summer nights. It would be a perfect treat for the Memorial Day weekend too. Who doesn’t like a milkshake!

I like to keep my blender right out on the counter so making a milkshake is an easy thing to do.

Ingredients

  • 1 (15 ounce) can sliced peaches, drained
  • 4 scoops vanilla ice cream
  • 2 cups vanilla soy milk, or 1% milk
  • 1/4 cup orange juice
  • Splash of vanilla
  • Dash of cinnamon

Instructions

In a blender, combine peaches, ice cream, soy milk and orange juice. Blend until smooth. Pour into glasses and top with whipped cream.

Enjoy!

 

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Springtime Strawberry Salsa

The springtime is here and I begin to crave juicy and delicious fruits.   Fresh strawberry salsa is the perfect springtime treat.  This quick and fresh recipe can be served as an appetizer, snack, or dessert. You can also add peaches or mango too.

Ingredients:

  • 1 pint fresh strawberries, diced
  • ¾ cup cilantro, chopped
  • 1 jalapeno, seeded and diced
  • 3 tablespoons of lime juice
  • ½ red onion, diced
  • Pinch of salt and pepper

Instructions:

  1. Put all ingredients in a bowl and carefully mix together
  2. Refrigerator until ready to serve
  3. Serve with cinnamon pita chips or tortilla chips

Are you ready for some juicy seasonal fruit this spring season, too?

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Vanilla Wafer Banana Pudding

When I was a little girl, my mom use to make this simple and easy dessert for me and I can still close my eyes and envision what it looked like in the mason jars on the refrigerator shelf.  The great thing about this recipe is that it is no bake. You simply whip together a few ingredients and let them chill in the fridge until you are ready to eat. Be sure to cover it when in refrigerator to avoid the wafers from getting soggy.  Here’s my recipe.

Ingredients

  • 1 large package of instant vanilla pudding
  • 2 1/2 cups of milk
  • 1 can of sweetened condensed milk, 14 oz
  • 1 container of cool whip, 16 oz
  • 4 bananas cut into pieces
  • Vanilla Wafers

Instructions

In a large mixing bowl, mix milk and instant pudding mix. Add condensed milk and blend well. Fold in half of the cool whip and alternate pudding, bananas, and vanilla wafers.  Serve in a large pie plate or individual containers.  Top with remaining cool whip and add bananas and vanilla wafers on top.

Refrigerate for 1 hour before serving.

“We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff either from their own family recipe collection or based on recipes we think our audience would enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.”

 

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New Recipe of the Month – Gram West’s Pumpkin Pie

MS Conversations Recipe of the MonthToday’s recipe is from our dear friend, Lynn, in South Jersey…Lynn writes:

At Thanksgiving, more than any other time of year, I’m reminded of my Grandmother (“Gram”) who passed away from a neurological condition in 2010. Growing up in South Jersey, I only got to see Gram twice a year: once when she and my grandfather came to visit us in NJ, and then again when we visited them for Thanksgiving. I always remember spending time with just her in the kitchen, making pumpkin pies to enjoy after our Thanksgiving meal. It was “our thing,” and we always loved watching our family fight over who got the biggest slice of pie. This time spent with my Gram is something that I will always treasure, and to this day, I honor this memory by making pumpkin pies for any winter family holiday, using the following recipe which she handed down to me.

– Lynn, in South Jersey

Gram West’s Pumpkin Pie
(Makes 2 pies.10 minutes to prepare, 70 minutes to cook.)

Ingredients:

  • 2 unbaked pie crusts (I use Pillsbury Pie Crusts)
  • 4 eggs, beaten
  • 1 can (29oz) pumpkin OR 3 3/4 cup freshly cooked and mashed pumpkin
  • 2 cups firmly packed light brown sugar
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 12oz can evaporated milk
  • 12oz regular milk

Directions:

  1. Preheat oven to 425 degrees.
  2. Lay pie crusts in pie plates, and flute the edges if desired. Put each pie plate onto a small cookie sheet (this makes for easier insertion and retrieval from the oven when you bake them). Cover the edges of the crust with a pie crust shield. If you don’t have one, you can use aluminum foil. This will help keep the crust edges from burning.
  3. In a large bowl, combine the eggs and pumpkin.
  4. Blend in the brown sugar, flour, salt, and all of the spices. Mix well.
  5. Add the evaporated milk, then fill the can with regular milk and add that. Mix well (be careful, it splatters easily).
  6. Pour the pumpkin mixture into the pie crusts.
  7. Bake at 425 for 25 minutes.
  8. Reduce heat to 350 degrees and continue baking for 40-45 minutes, until a knife inserted near the center comes clean. (Depending on your oven, you may need to bake longer.)
  9. Cool the pies. Once cool, store in refrigerator.

*We hope you enjoy our Recipe of the Month selections on MS Conversations. Just remember: these entries may not necessarily be a part of an MS-specific diet; these are simply recipes compiled from MSAA staff and friends either from their own family recipe collection or based on recipes we think you might enjoy. As always, make sure to consult your doctor about any food or nutrition questions as they relate to your MS.

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