Godfather's Cinnamon Streusel Dessert Pizza
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| Cinnamon Streusel Dessert Pizza |
INGREDIENTS:
Pizza dough (You can make your own, I just bought some refrigerated dough at the grocery store)
1 TBSP butter, melted
Cinnamon
Streusel:
1/2 cup plus 1/3 cups all purpose flour
1/3 cup white sugar
1/4 cup brown sugar
2 TBSP vegetable shortening
2 TBSP olive oil
Icing:
1 cup powdered sugar1 TBSP milk
1/2 tsp. vanilla
DIRECTIONS:
Mix together streusel ingredients with a fork, or your clean hands, then side aside.
To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil. Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix.
Bake at 460 F for 8 to 9 minutes depending on the thickness of the pizza. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.
When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!
**Note: Kevin loves butterfingers, so I crumbled up a butterfingers candy bar on top of the streusel mix. Yum Yum!
CHURROS
1 1/4 c. hot water
1 1/2 c. buttermilk biscuit mix
4 c. vegetable oil for frying
1/2 c. sugar
1 TB ground cinnamon
Fill deep-frying pan 1 1/2 inches deep with vegetable oil. Heat to medium-high heat.
In a medium bowl, combine the water and baking mix. Using a wooden spoon, beat for about 3-4 minutes, until mixture becomes spongy and uniform.
Using a pastry bag, pipe 5 inch long strips of batter into hot oil. For best results, fry only a couple at a time. Cook until golden brown. Then, drain on paper towels.
In a small bowl, stir together sugar and cinnamon. Dip fried churros in the sugar to coat. Serve HOT!!!
MEXICAN FRIED ICE CREAM
1 pint vanilla or other flavored ice ream
1/2 c. crushed cornflake or cookie crumbs
1 tsp cinnamon
2 tsp sugar
1 egg
Oil for deep frying
Honey
Cool Whip
Scoop out 4-5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon, and sugar. Roll frozen ice cream balls in half the crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs)
When ready to serve, heat oil to 350 degrees. Place a frozen ice cream ball in a fryer basket or on a perforated spoon and lower into hot oil for 1 minute. Immediately remove and place in dessert compote. Drizzle with honey and top with a dollop of cool whip. Continue to fry balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside.
STRAWBERRY PUNCH BOWL CAKE (Ann Arbor 2nd Ward Cookbook)
1 pkg yellow cake mix
1- 6 oz. pkg of strawberry jello
2- 10 oz. frozen strawberries
1 lg. pkg. instant vanilla pudding
1 tub cool whip
Bake cake as directed on box in 2- 9 inch round cake pans. Cool cakes and cut each in half (makes 4 rounds total). Dissolve jello into 2 c. boiling water, add frozen strawberries, add 3/4 c. cold water. (Thickens in about 20 minutes) Make pudding according to directions.
In a punch bowl, or other decorative bowl, layer jello, then cake, then pudding, twice. Then add a layer of cool whip. Then add two more layers jello, cake, pudding. End with jello on top. Cover with cool whip and top with fresh strawberries.
SUPER EASY CAKE BROWNIES
1 c. melted butter
6 TB cocoa
2 TB oil
2 c. sugar
4 eggs
2 tsp vanilla
1 c. flour
Preheat oven to 350 degrees. Mix all ingredients together and pour into greased pan. Bake 25-30 minutes.
SNICKERDOODLES
1 c. butter or margarine
2 c. sugar
2 eggs
3 3/4 c. flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp vanilla
1/4 c. milk
Cream together sugar and margarine; add eggs, vanilla, and milk; add in flour, baking soda, and cream of tartar. Roll into small balls then roll in cinnamon and sugar mixture (approx 4 TB sugar and 2 tsp cinnamon). Bake at 375 degrees for 10 minutes or until golden brown on the edges. An alternate recipe I have that doesn't use cream of tartar: 1 1/2 c. sugar, 1 c. margarine, 2 eggs, 2 3/4 c. flour, 1/2 tsp salt, 3 tsp baking powder. Follow same instructions and baking times.
NO-BAKE PEANUT BUTTER PIE
1 pie crust (homemade or store-bought)
8 oz. cream cheese
1 c. peanut butter
1/2 c. granulated sugar
1 tsp. pure vanilla extract
8 oz. frozen whipped topping, thawed
whipped cream, chocolate syrup, and grated chocolate; optional garnishes
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate if desired. (I just reserved a little of the whip cream to put on top and didn't use any of the other garnishes. Still awesome!) Keep refrigerated.
$250 COOKIE RECIPE
1 c. margarine
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 c. flour
2 1/2 c. oatmeal
12 oz. chocolate chips
Cream margarine and sugars. Add in vanilla, eggs, baking soda, baking powder, salt, and flour. Pulse the oatmeal in a blender and add in. Pulse the chocolate chips in a blender and add in. Bake at 375 for 8 minutes or until done.
KEVIN'S FAVORITE OATMEAL (CHOCOLATE CHIP OR RAISIN) COOKIES
1 3/4 c. flour
1 tsp baking powder
1/2 tsp salt
1 c. packed brown sugar
1 c. shortening/butter
3/4 c. sugar
1 tsp cinnamon
2 eggs
2 TB milk
2 tsp vanilla
2 1/2 c. oatmeal
2 c. chocolate chips or raisins
1 c. chopped nuts (optional)
Cream together brown sugar, shortening, sugar, and cinnamon. Beat in eggs, milk, and vanilla. Sift together flour, baking powder, and salt. Add to other mixture. Stir in oatmeal, chocolate chips or raisins, and nuts if desired. Bake on ungreased cookie sheet at 350 for 9-10 minutes (chewy) or 12-13 minutes (crispy). Note: I made them with craisins instead of raisins and no nuts, and white chocolate chips. Amazing recipe!!
MANGO STICKY RICE
1 cup sweet rice (get at ethnic store)
1 can coconut cream (has to be cream! also get at ethnic store)
1/2 c. white sugar
1 mango
Soak sweet rice for 1 hour. Steam for 20 minutes. Dissolve sugar in the coconut cream. Serve rice in a bowl or shallow dish and cover with coconut sauce. Top with half of a sliced mango. Makes 2 servings. Best served warm!
ZUCCHINI CHOCOLATE CAKE
2 1/2 c. unsifted flour
1/2 c. cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 c. soft margarine
2 c. sugar
3 eggs
2 tsp vanilla
2 c. shredded zucchini
1/2 c. milk
Combine flour, cocoa, baking powder and soda, salt, and cinnamon. In a separate bowl, mix together margarine, vanilla, and sugar until smooth. Add eggs, one at a time, beating well. With spoon, stif in the zucchini. Alternately stir in dry ingredients and milk into zucchini mixture. Pour into 2 greased and floured bread pans. Cook at 350 degrees for 1 hour. Cool 15 minutes. Glaze with a mixture of 2 c. powdered sugar and 3 TB milk. It's best served warm!!
REESES PIE FILLING
3/4 cup sugar
3 TB flour (or 3 TB cornstarch)
1/4 tsp salt
2 c. milk
Mix all but milk first with a wire wisk. Add milk in slowly. Cook on medium heat until it comes to a boil (takes about 5 minutes). Time for 2 minutes. Take off heat.
Beat 2 eggs in a separate bowl. Add a little (I do about 1/2 c)of the pudding mix to the egg and stir in. (This is to endure that you don't cook the egg by putting it directly into the boiling hot pudding) Mix egg mixture back into pudding. Bring back to a boil. Boil for 2 minutes. Stir in 2 TB butter and 1 tsp vanilla. Divide pudding in half. Mix 1/2 c. chocolate chips in one half and 1/2 c. peanut butter in the second half. Pour into pie shell and refridgerate. (I put a sheet of wax paper on top to prevent the pudding from getting a hard film on top
LEMON PIE FILLING
1-1 1/2 cup sugar
3 TB cornstarch
3 TB flour
dash of salt
1 1/2 c HOT water
Mix all but water first with a wire wisk. Add water in slowly. Cook on medium heat until it comes to a boil (takes about 5 minutes). Time for 2 minutes. Take off heat.
Beat 2 eggs in a separate bowl. Add a little (I do about 1/2 c)of the pudding mix to the egg and stir in. (This is to endure that you don't cook the egg by putting it directly into the boiling hot pudding) Mix egg mixture back into pudding. Bring back to a boil. Boil for 2 minutes. Stir in 2 TB butter and 1/2 lemon juice. Pour into pie shell and refridgerate. (I put a sheet of wax paper on top to prevent the pudding from getting a hard film on top)
PEACHES AND CREAM PIE FILLING
I haven't tried this yet with fresh peaches, but I think it would make it even better.
1 pkg cream cheese
1/3-1/2 c. powdered sugar
5 peaches, diced (I used jarred peaches- make sure they are WELL DRAINED!!!)
1/2-2/3 container Cool Whip
1/2 tsp cinnamon
1/4 tsp nutmeg
Cream together powdered sugar and cream cheese. Mix in peaches, cinnamon, and nutmeg. Fold in cool whip. Pour into prepared pie crust. Chill in fridge for atleast an hour to set.
HOMEMADE PIE CRUST
2 cups all-purpose flour, sifted
1 teaspoon salt
3/4 cup butter or shortening
5-7 tablespoons cold water
Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Move in to pie tin. Bake at 375 degrees until brown (7-10 minutes). Makes 2 pie crusts.
JELLO CAKE
1 box white or yellow cake mix (and everything else called for on the box)
1 (3 ounce) box any flavor Jello gelatin
1 cup boiling water
Prepare cake according to package instructions. Allow to cool completely in pans. Using a fork, poke holes all over the top of the cake through to the bottom. Boil the water then dissolve the jello packet in it. Pour jello slowly over the entire surface of the cooled cakes. Chill cakes until jello sets completely (several hours or over night). You can frost it with the Cool Whip and/or garnish with fruit pieces. Keep any uneaten cake covered and chilled.
PEANUT BUTTER FINGERS
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 eggs, at room temperature
1/2 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup quick-cooking oats
1 cup semisweet chocolate morsels (6 ounces)
3/4 cup powdered sugar
1/3 cup peanut butter
2 tablespoons milk
Directions:Prep Time: 20 mins
Total Time: 45 mins
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla. Add flour and oats; mix well. Spread in buttered 13-inch by 9-inch inch pan. Bake 20 minutes, until lightly browned.
Sprinkle immediately with chocolate morsels. Let stand 5 minutes to melt; spread chocolate over cookie crust.
Combine 3/4 cup powdered sugar, 1/3 cup peanut butter, and 2 TB milk to make an icing. Spread and eat!!
