Categorized | Recipes

Friday’s Recipes: Pumpkin Crisp and Sour Cream Dinner Rolls 11.15.2013

Posted on 15 November 2013 by KWBG

Pumpkin Crisp by CK
15 ounces pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1 box yellow cake mix
1 cup pecans
1 cup butter, melted
Whipped cream
Preheat oven to 350 degrees. Stir together pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg.Pour batter into a greased 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.
Arrange pecans on cake mix. Pour butter evenly over pecans, moistening all the cake mix. Bake for 70-80 minutes, or until golden brown. Allow to cool slightly and top with whipped cream.

 
Sour Cream Dinner Rolls by BDM
Stir in a large mixing bowl:
1 c flour
2 T sugar
1 envelope dry yeast
1 t salt
Heat until very warm (120 to 130˚):
¾ c sour cream
¼ c water
2 T butter
Add to flour mixture, beat 2 minutes medium speed. Add 1 egg, beaten and another 1 ¼ c flour. Continue stirring until makes a soft batter. Spray 12 cup muffin tin and drop spoonfuls into cups. Cover and let rise until doubled, about 1 hour. Bake at 400˚ for 15 to 18 minutes. Remove rolls and let cool on wire rack

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