Friday, November 23, 2018

Pumpkin Celebration Cake

Cake ingredients:
16 oz pumpkin
2 c. sugar
1 c. vegetable oil
4 eggs (beaten)
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil.  Add eggs and mix well. Combine the dry ingredients and add to pumpkin mixture until well blended.  Pour into well greased sheet pan. Bake 20-25 minutes at 350.

Frosting ingredients
1/2 c. butter (softened)
8 oz. cream cheese (softened)
1 tsp. vanilla
3-4 tsp milk

Whip frosting and spread over cooled pumpkin cake. Cut and enjoy!

Friday, October 5, 2018

Mini Raspberry Chocolate Mousse Cups

These take about 40 minutes plus 2 hours chilling time.


Chocolate Cups

1 (12 oz) bag of Guittard milk chocolate chips

12-18 aluminum foil mini cupcake liners from Walmart.

Raspberry Purée

5 oz raspberries (fresh or frozen)

1/4 cup sugar

Chocolate Raspberry Filling

7 oz of white melting chips

1 1/4 cup cold whipping cream


Fresh raspberries

Powdered sugar


1. Pour 2/3 of your milk chocolate chips into your double boiler, with the water simmering below. Once melted, take the pan off the heat and add the final 1/3 of the milk chocolate chips, stirring until smooth.

2. Fill each mini foil liner about one third of the way full and rotate it to coat all sides. You may have to use your finger to help, but watch out, it's hot.  Pour any excess back and scrape the top edges to create a smooth top. Place chocolate-coated liners upside down on a parchment paper covered baking sheet.

3. Refrigerate cups for at least 25 minutes, or until the chocolate hardens.  This step can be done up to two days ahead of time and kept refrigerated until ready to use.

4. Prepare raspberry purée by combining raspberries and sugar in a small saucepan and bringing them to a boil.  Simmer 5-10 minutes and remove from heat. Sieve to remove the seeds and set aside.

5. Prepare chocolate raspberry filling. Place white melting chocolate in double boiler and melt over simmering water. Add raspberry purée and stir to combine.

6. Whip cream until stiff peaks form. Fold 1/3 of the cream into the chocolate mixture until incorporated.

7. Fold chocolate mixture into remaining whipped cream.

8. Assemble the cups by tearing off the foil liner to reveal the chocolate cup. Fill cups with raspberry chocolate filling. Refrigerate at least 2 hours or until set.

9. Just before serving, top each cup with fresh raspberries and dust with powdered sugar.

Adapted from Home Cooking Adventure

Tuesday, August 7, 2018

Natalie's Mini Banana Chocolate Chip Muffins


6 ripe bananas
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup butter (melted)
3 cups flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups chocolate chips (roughly chopped)


1. Mash bananas
2. Add sugar and egg and mix
3. Add vanilla and melted butter and mix
4. Add dry ingredients and mix
5. Stir in chocolate chips
6. Spoon into greased muffin tins or liners
7. Bake at 375 for 17-18 minutes

Sunday, July 8, 2018

Fruit Ice Cream (Donvier)

To make delicious ice cream in the larger Donvier hand churn mixer, here's the recipe we always use:

strawberry ice cream

2 cups berries
1 cup milk
1 cup whipping cream
3/4 cup sugar

In a blender, combine berries, milk, cream and sugar. Puree. Makes about 1Qt.  Serve immediately, or put in a container in the freezer if you like firmer ice cream.

Monday, July 2, 2018

Marshmallow Cream Fruit Dip

  • 8oz cream cheese
  • 1 cup sugar
  • 1 small container marshmallow fluff
  • 1 7oz. tub cool whip (or 1 cup heavy cream, whipped)
  • 1 tsp. vanilla
  1. Beat room temp cream cheese (if you forgot to get it out early, soften it in the microwave 35 seconds) with sugar and vanilla until well combined. Add cool whip and marshmallow fluff.
  2. Place in a bowl and chill for 20+ minutes.
  3. Enjoy! 

Adapted from Lil' Luna

Thursday, March 15, 2018

Mary's Pink Sugar Swig Swag Cookies

3/4 cup softened butter
1 cup sugar
1 large egg + 1 yolk
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

Beat butter and sugar for 5 minutes.
Mix in egg.
Mix in egg yolk and vanilla.
Add remaining ingredients.
Scoop into 2 inch balls and roll in coarse sugar.
Bake at 350 on parchment paper lined baking sheets for exactly 7 minutes.
Cool on rack.


Cream together:
1 8 oz. package of cream cheese (softened)
1/4 cup butter (softened)

3-4 cups powdered sugar
1t-3T milk (to consistency)
1 tsp vanilla
1/2 tsp almond extract

Tuesday, March 13, 2018

Julie's Rice Pilaf

Cook 2+ cups of rice in 1/2 cube butter
Add 1 medium to large minced onion with 1/2 tsp. salt
Add 1 cup finely chopped celery
Add 5-6 cups hot chicken broth with 1/4 tsp. saffron
Cover and simmer on low for 30 minutes until tender
Add 1/2 cup chopped parsley and 1/2 cup slivered almonds just before serving.
Toss lightly

*You can also include some broken up vermicelli with onions, carrot, mushrooms or peas.

Monday, February 12, 2018

Hermana Whitehead's Pumpkin Waffles


2 cups flour
1 Tbl cinnamon
1/2 tsp nutmeg
2 Tbl baking powder
1 Tbl sugar
1/4 tsp salt

Separate four eggs.  Beat yolks slightly, and add 1 1/2 cups of milk, 1 cup o pumpkin, 3/4 cup of butter, 1 Tbl vanilla.  Add this wet mix to flour mixture.  Beat 4 egg whites to stiff peaks and fold into mixture.  Cook on waffle iron.


Bring to boil in a large pan:

1 cube butter
1/2 cup buttermilk
1 cup sugar
1 tsp karo syrup

Remove from heat and stir in

1 tsp baking soda
1 tsp vanilla

Mixture will fizz to twice the size.  Serve hot.

Notes: This is a family favorite that our family makes for reunions, Christmas and special events.  I multiply the recipe by 3 or 4 for the 20-35 missionaries that we will feed. We'll do this two times a week when the missionaries arrive..

I mix all the dry ingredients together a day or two early and put them in plastic bags.  The syrup is better if it made the morning of. I've found that I can boil the first four ingredient of the syrup the night before, or even a week before and freeze it, then bring it out the morning of the breakfast, bring it to a boil and then add the baking soda and vanilla.

Rick's Orange Julius

2/3 cup orange juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp vanilla (homemade is best)
6-12 ice cubes

Combine all ingredients and blend well in blender and serve in fun glasses.

Grandma Edith's Dixie Salad

A Whitehead Thanksgiving staple!

5 apples
3 pomegranates
4 bananas
1 – 2 small cans pineapple tidbits (preference)

Drain pineapple juice into pan.
Add 1 T. lemon juice and ½ C. sugar and about 2 T. cornstarch.
Bring to boil and cook ‘til clear.
Add to 1 C. whipped cream.
Fold together when cool.
Sprinkle pomegranates on top.
Pecans, optional

Heather's Pumpkin Chocolate Chip Bread

3 ½ c. flour
2 c. pumpkin (about 1 can)
2 tsp. soda
1 c. oil
1 ½ tsp. salt
3 c. sugar
½ tsp. baking powder
1 tsp. cinnamon
1 c. chocolate chips
1 tsp. cloves 4 eggs
1 tsp. nutmeg

Mix together dry ingredients, then add the rest of the ingredients.
Oil bread pans and cook at 325 for 1 ½ hours.
Cool on racks.
Makes 2 bread-sized loaves

Dixie's Chocolate Ice Cream Roll

10 eggs
1 ½ c. sugar
1 t. baking powder
¼ t. salt
½ C. flour
½ C. cocoa
2 t. vanilla

Separate yolks and whites.
Beat yolks and add dry ingredients and vanilla.
Fold into stiff egg whites.
Bake on greased and floured wax paper or parchment on greased jellyroll pan or cookie sheet for about 25 – 30 min.
Roll up in slightly wet towel and place in fridge.
After cooled, spread whipped cream or ice cream, roll up and place in fridge or freezer.

This was delivered to neighbors each Christmas and maybe was even mailed to a missionary child in the field!