Recipes
Never Fail Fudge
Ingredients 7½ oz jar Marshmallow Fluff 2½ cups sugar ¾ tsp salt ½ stick butter or margarine 5 oz evaporated milk ¾ tsp vanilla 12 oz (~2 cups) semi-sweet chocolate pieces ½ cup chopped walnuts (optional)
Oregon Cherry Flan Cake
Ingredients 1 Devil’s Food Chocolate cake mix 1 8oz package cream cheese 1 14oz can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla 2 cans Oregon dark sweet or red tart pitted cheerries, drained, reserve syrup.
Persimmon Pudding
Ingredients 2 cups persimmon pulp 2 eggs 1 cup white sugar 4 cups all-purpose flour 2 teaspoons baking soda 6 cups milk 1 tablespoon butter Directions Preheat the oven to 350 degrees F (175 degrees C).
Pumpkin Bars
Ingredients Bars 4 eggs 1 2/3 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt Frosting 1 (3 ounce) package cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 2 cups sifted confectioners’ sugar Directions Preheat oven to 350 degrees F (175 degrees C).
Pumpkin Crumb Muffins with Cinnamon Icing
Ingredients Crumb topping 2 tablespoons granulated sugar 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 4 tablespoons unsalted butter melted scant 1/2 cup all purpose flour Muffins 1 1/2 cups all purpose flour see note 2 teaspoons ground cinnamon or pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 2/3 cup light brown sugar 1/3 cup canola, vegetable or melted coconut oil 1 1/4 cups canned pumpkin puree 1 teaspoon vanilla extract Cinnamon icing 5 tablespoons powdered sugar 1-2 teaspoons milk more, if needed 1/8 teaspoon ground cinnamon Directions For the crumb topping In a medium bowl, combine sugars, cinnamon, salt, and melted butter.
About Me
I am a Robotics Researcher, director of the IDEAlab, and Associate Professor in the Ira A.
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