Delicious recipes from the kitchens of the Butler sisters

Thursday, October 10, 2013

Pumpkin Cinnamon Rolls

2-3/4 to 3-1/4 cups all-purpose flour, divided
1 pkg (1/4 ounce) active dry yeast
1/2 cup solid-pack pumpkin
2/3 cup milk
2 Tbsp sugar
4 Tbsp butter, divided
1/2 tsp salt
1 egg, beaten
1/2 cup packed brown sugar
1 tsp cinnamon

Caramel Frosting
( I doubled this cuz we like more glaze than less):
2 Tbsp butter
1/4 cup packed brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
Dash salt
1/4 cup confectioners' sugar

1. In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 Tbsps butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with the egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lighly floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to greast top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 minutes(do not overcook or they will not be soft), or until golden brown. Cool on a wire rack.

2. For frosting, melt buter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Yield: 1 dozen

Pumpkin Chocolate Chip Bread

I love the cinnamon in this bread that blends the chocolate and pumpkin so well. It makes a very moist bread. I also like that it makes 2 loaves. One to keep and one to give away!

3 cups all-purpose flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups(6 ounces) semisweet chocolate chips

1. In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Monday, October 7, 2013

Apple Pie Sandwiches


  • 2 cups diced peeled tart apples
  • 1 cup water
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 5 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons lemon juice
  • 12 slices day-old bread
  • 3 eggs
  • 2/3 cup milk
  • 2 teaspoons vanilla extract
  • Confectioners' sugar, optional
  • Directions

    1. In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
    2. Spread six slices of bread with 1/3 cup filling; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
    3. Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings. From Taste of Home

Favorite Apple Crisp

Here's a great Fall dessert! I used apples from my Mom's tree.
8 cups sliced peeled tart apples
3/4 cup sugar
1/2 tsp ground cinnamon
1/8 tsp salt

1 cup quick cooking oats
1 cup flour
1 cup packed brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp. cold butter
Vanilla Ice cream(optional)

1. In a large bowl, toss the first four ingredients. Pour into a greased 9x13 baking dish. In a bowl, combine oats, flour, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 350 degrees for 55-60 minutes or until apples are tender and topping is golden. Serve warm with ice cream if desired. Yield:10 servings

Friday, October 4, 2013

Chicken Artichoke Casserole and Roasted Fresh Carrots

This casserole tastes similar to artichoke dip and is rich and comforting on a chilly fall night. The carrots are so delicious. Grandpa Pat gave me a bunch from his garden so I used those. 

Chicken Artichoke Casserole
Serves: 6

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken(I was short on time so I used 2 cans of canned chicken)
1 can water-packed artichoke hearts, rinsed, drained and chopped
1 can condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 tsp onion powder
1/2 tsp pepper
1 cup onion and garlic(I used garlic and butter) salad croutons, coarsely crushed

Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken , artichokes , soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, 25-30 minutes or until heated through. 

Roasted Fresh Carrots
3 Tbsp EVOO
8-10 large carrots, peeled and cut in slices
Kosher salt
Dill or Parsley

Preheat oven to 400 degrees
Put carrots in a ziploc bag and drizzle with EVOO
Shake the bag to coat the carrots
Place carrots in a single layer on a baking sheet
Sprinkle with salt to your liking
Place in preheated oven for 25-30 minutes
Remove from oven and sprinkle with either dill or parsley(I used dill)

Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

I made these for Corey's luncheon. They are fun cuz they're pretty and different! They are named after Anna Pavlova, a russian ballerina. Primarily eaten in Australia and New Zealand. Enjoy!

1 1/2 cups granulated sugar
2 tsp cornstarch
6 large egg whites
1/4 + 1/8 tsp cream of tartar
1 pinch salt
1 tsp vanilla extract
Fresh mint, for garnish(optional)

Raspberry Sauce
3 Tbsp sugar
2 1/4 tsp cornstarch
18 oz fresh raspberries (frozen would work too)
1/3 cup water

Cream Cheese Whipped Cream
8 oz cream cheese
1 1/2 cups heavy cream
1 Tbsp granulated sugar
1/2 tsp vanilla extract

Preheat oven to 250 degrees. In a mixing bowl, whisk together sugar and cornstarch. In the bowl of an electric stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar and salt on medium speed until soft peaks form, about 3 minutes. Increase speed to medium high and slowly add in sugar mixture, then increase speed to high and whip until stiff glossy peaks form, about 5 minutes, adding in vanilla during last minute of mixing.

Spoon and dollop meringue into 3 to 4 inch circles onto parchment paper lined baking sheets then use the back of the spoon to create slight dips in their centers. Bake in preheated oven 60 minutes, then leave in oven with door closed, turn off oven and allow to rest in oven 45 minutes. Remove from oven and allow to cool completely.

To assemble, top meringues with cream cheese whipped cream then raspberry sauce and garnish with mint. Assemble just before serving.

For the raspberry sauce:
In a medium saucepan, whisk together sugar and cornstarch. Stir in 1/3 cup water. Add half of the raspberries, then cook mixture over medium heat, whisking constantly until mixture has thickened. Remove from heat and cool completely. Stir in remaining raspberries. Store in refrigerator in an airtight container.

For the cream cheese whipped cream:
In a mixing bowl whip heavy cream until soft peaks form then add sugar and vanilla and whip until nearly stiff peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream mixture and whip until stiff peaks form. Store in refrigerator.
From cooking classy

Roasted Cauliflower White Cheddar Soup

This soup was really delicious and a perfect fall meal. I served it with Pillsbury French Bread in the can. Yum!

1 large head cauliflower(2-2 1/2 lbs.), cored and chopped into small, bite size pieces
1 1/2 Tbsp. EVOO
Salt and freshly ground black pepper
3 Tbsp. butter
1 cup finely chopped yellow onion
3 Tbsp. all-purpose flour
1 clove garlic, minced
3 cups milk
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 Tbsp. chopped fresh parsley, plus more for garnish
1 tsp chopped fresh thyme(or a slightly heaping 1/4 tsp dried)
1 bay leaf
1/4 tsp granulated sugar
4 oz shredded sharp white cheddar cheese, shredded(1 cup), plus more for serving if desired
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 minutes, or until golden. Remove from oven and set aside.

In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk, followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring frequently and allow to cook until thickened slightly. Puree 3 cups of the soup in a blender(being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or croutons if desired.
From cooking classy