Baked Custard

Baked custard seems like it might be a time-consuming endeavour to take on, but this recipe is so simple that you can have it in the oven within 5-10 minutes. I like to put whipped topping, caramel or fruit on top before serving.

Ingredients:
2 cups milk
4 eggs
1/2 cup butter, melted
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:
1. In a blender, combine all ingredients; cover and process until smooth.
2. Pour into a greased 9-inch deep-dish pie plate.
3. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.
4. Cool on a wire rack for 1 hour; refrigerate until serving.

M&M Cookies

I love these cookies and have been making them forever. When I was little, my mom always made them and let me help and now I enjoy making these cookies for my own kids. It is so easy to coordinate them to whatever holiday is around the corner with the various holiday-colored M&Ms.

M&M Cookies
Makes about 5-6 dozen

Ingredients:
1 cup shortening
1 teaspoon salt
1/2 cup sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3 cups M&Ms
2 eggs
2 teaspoons vanilla extract
1 cup brown sugar, firmly packed

Directions:
1. Blend shortening and sugars in a large bowl.
2. Beat in the vanilla and eggs.
3. Mix together the dry ingredients.
4. Add to the sugar mixture, blending well.
5. Stir in 2 cups of candies.
6. Drop by teaspoon on an ungreased baking sheet.
7. Decorate the tops with the remaining candy.
8. Bake for 10 minutes at 375 degrees or until golden brown. 

Simple Bread Pudding

If you like bread pudding and want a simple recipe that will only take minutes to prepare, then this is the recipe for you. I am not a fan of raisins in my bread pudding, but they could easily be added. Caramel topping or vanilla flavored whipped topping goes very well with this bread pudding.

6-8 servings
Ingredients:
6 slices day-old bread ( I like to use a brown sugar cinnamon bread)
2 tablespoons butter, melted
4 eggs, beaten
1 3/4 cups milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
1. Break bread into small pieces  and place in a lightly greased 8-inch baking pan.
2. Drizzle melted butter over the bread.
3. In a mixing bowl, beat eggs, milk, sugar, cinnamon and vanilla, beat until well mixed.
4. Pour over bread and lightly push down  with a fork until the bread is covered.
5. Bake at 350 degrees for 40-45 minutes  or until the top lightly springs back with tapped.

Easy Apple Dumplings

I love this easy apple dumpling recipe any time of year, but definitely during the fall. I normally just use Golden Delicious apples, but any type that you prefer could be used.

Easy Apple Dumplings
8 servings

Ingredients:
1 tube (8 ozs.) refrigerated crescent rolls
2 medium apples, peeled and quartered
1 cup sugar
1 cup orange juice
1/2 cup butter or margarine
1/2 teaspoon apple pie spice

Directions:
1. Unroll crescent dough and separate into 8 triangles.
2. Roll up one apple wedge in each triangle and pinch to seal.
3. Place in a greased 8-inch square baking dish.
4. In a small saucepan, bring sugar, orange juice and butter to a boil; pour over dumplings. (The dumplings may float to the top).
5. Sprinkle with apple pie spice.
6. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown.
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Orange Creamsicle Swirl Fudge

This is a favorite treat for fall and holiday parties. People always think it is a big hunk of cheese and  are pleasantly surprised to find a piece of candy that tastes just like an orange creamsicle. I believe I found this recipe in an old Taste of Home magazine.

Makes 2 1/2 pounds                                                                     

Ingredients:
1 1/2 tsps. plus 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg. (10-12 ozs.) vanilla or white chips
1 jar (7 ozs.) marshmallow creme
3 tsps. orange extract
12 drops yellow food coloring
5 drops red food coloring

Directions:
1. Grease 13X9X2 inch pan with 1 1/2 tsps. butter
2. In a heavy saucepan, combine the sugar, cream and remaining butter.
3. Cook and stir over low heat until the sugar is dissolved.
4. Bring to a boil; cook and stir for 4 minutes.
5. Remove from the heat; stir in chips and marshmallow creme until smooth.
6. Remove 1 cup and set aside; add orange extract and food colorings to remaining mixture, stir until blended.
7. Pour into prepared pan.
8. Drop the reserved marshmallow mixture by tblsp. over top; cut through mixture with a knife to swirl.
9. Cover and refrigerate until set; cut into squares.

Raspberry Rice Pudding

This recipe is quick, simple and tasty. I actually adapted it from a recipe in an old Taste of Home issue.
Makes approximately 6-8 servings

Ingredients:                                                                                       
1 1/2 cups whipping cream
1/4 cup sugar
3/4 tsp. vanilla extract
1 1/2 cups cold cooked rice
1/3 cup seedless raspberry jam

Directions:
1. In a mixing bowl, beat the cream, sugar and vanilla until soft peaks form.
2. Stir in the cooked and cooled rice and jam.
3. Chill until serving.

Butterscotch Blondies

Very yummy dessert bars!

Makes 3 dozen
Ingredients:
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 pkg. (10 ozs.) butterscotch chips

Directions:
1. Preheat oven to 350degrees
2. In a large bowl, beat butter and sugars until light and fluffy.
3. Add eggs; blend well.
4. In a small bowl, stir together flour, baking soda, and salt; gradually add to butter mixture; mixing well.
5. Stir in butterscotch chips.
6. Spread into a greased 13 inch X 9 inch X 2 inch baking pan.
7. Bake for 30-35 minutes or until golden brown and center is set.
8. Cool completely before cutting into bars.