Grannys Kitchen

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CHRISTMAS LASAGNA
Ingredients
Shortbread Cookie Layer:
3/4 cup unsalted butter-softened
½ cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
¼ teaspoon salt
Red food coloring
Peppermint Cheesecake Layer:
1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ cup Cool Whip-thawed
1 teaspoon peppermint extract
Pudding Layer:
2 x 3.9 oz. box white chocolate instant pudding
3 cups milk
Green food coloring
For Topping:
1 ½ cups cool whip
For Garnish:
2 cups mini marshmallows
Red and green sprinkles
M & M candies
Instructions
Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside.
In a small bowl stir together flour, salt and cocoa powder.
In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combine.
Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
To make the green pudding layer whisk together 2 x 3.9 oz. boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes.
Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.

1950 VINTAGE DECORATED TREE

Gingerbread Loaf Swirled with Cream Cheese Filling

Ingredients
1 stick unsalted butter ½ cup – Softened
½ cup granulated sugar
1 large egg
½ cup molasses – I used Grandma’s original molasses
1 ½ cup all purpose flour
¾ tsp. salt
¾ tsp. baking soda
½ tsp. ground ginger
½ tsp. ground cinnamon
½ cup hot water
Cream Cheese Swirl:
1 large egg
4 oz. cream cheese – brick style – softened
2 tbsp. granulated sugar
2 tbsp. all purpose flour

Topping:
You could top with a dusting of powdered sugar; cream cheese or vanilla canned frosting or make a homemade cream cheese frosting.

Instructions
Preheat oven to 350 degrees. Prepare a 9x5x3 loaf pan with a non stick baking spray or line the pan with parchment paper or foil for easy removal and spray the liner with non stick baking spray.
In a medium bowl, cream the butter with a mixer (hand or stand mixer works) to soften. Gradually add in the sugar, mixing until light and fluffy. Add in the egg and molasses; beat thoroughly. Set aside.
In a small bowl, whisk together the flour, salt, baking soda, ginger and cinnamon.
Slowly add the dry mixture into the wet mixture, alternating with the hot water, beating after each addition. Set aside.
In another small bowl, prepare the cream cheese swirl by beating together the egg, cream cheese, sugar and flour; mixing until smooth and creamy.
Pour half of the gingerbread batter into the prepared loaf pan and spread it to the edges. Then, spoon the cream cheese filling over the batter and spread it out evenly. Pour the remaining gingerbread batter over the top and gently spread it out to the edges. Do not swirl the cream cheese layer or batter, when the bread bakes in the even it will create it’s own swirl pattern.
Bake in the oven for 50-60 minutes, or until a toothpick comes out clean. Check the bread around the 40 minute mark to make sure it’s not browning too much. If the bread is over browning then cover it with a sheet of foil and continue to bake it until done.
Allow the bread to cool for about 10 minutes and then remove the loaf and cool it on a cooling rack until no longer warm.
When the bread is ready to frost, for simplicity spread store bought cream cheese or vanilla frosting over the top, cut and serve! If you prefer no frosting, a dusting of powdered sugar would work perfectly. Or to prepare the homemade cream cheese frosting follow these instructions:
In a medium bowl, beat the cream cheese and butter with a mixer (hand or stand mixer works fine) until smooth and creamy. Add in the powdered sugar a little at a time, mixing between each addition. Add in the vanilla and the heavy cream or milk, mix again until the frosting has formed and all of the sugar lumps are gone. If you prefer a thinner frosting then add a little more milk until the desired consistency has been reached.
Store covered at room temperature if you have used powdered sugar or canned frosting, store in the fridge if you’ve made the cream cheese homemade frosting.

Bringing home the tree

Instructions
for the Slow Cooker
Place the spiral ham in your crockpot with the cut side facing down.
Add glaze over the top of the ham, then close the lid. If it doesn’t fit, top the crockpot with foil first to trap the heat in.
Cook the ham on low for about 20-30 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take around 3-5 hours.
With about 30 minutes of cook time remaining, spoon the juices and glaze over the ham.

Little Debbie Christmas Tree Cake Dip

2 packages Little Debbie Christmas tree cakes
1 package (8 ounces) cream cheese
1 teaspoon vanilla
1/3 cup milk
1 carton (8 ounces) Cool Whip, thawed

Directions
Just toss all of the ingredients into a mixing bowl (a KitchenAid stand mixer would do this recipe the most justice) and blend until you’ve got a thick, crumbly texture.
Next, pop your Little Debbie Christmas tree cake dip into the fridge, covered, until you’re ready to serve. You can top this dip with the whipped cream—might we suggest homemade whipped cream?—and holiday sprinkles of your choice. Just like that, you’ve got this year’s trendiest treat to share with family!

HOLIDAY BAKING

GRANNY'S OLD - FASHION TEA CAKES

1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c sugar
1/4 cbutter
1 egg
3 tsp milk
1/2 tsp vanilla

Directions Cream butter; add sugar and well beaten egg. Add salt and flavoring. Sift flour and baking powder. Add slowly to mixture, alternating with milk until mixed. Roll 1/8 inch thick and cut with biscuit cutter. Bake at 350 degrees for 10 to 15 minutes.

PUMPKIN SPICE MONKEY BREAD

Ingredients
pumpkin filling:
▢1 cup canned pumpkin
▢1 cup brown sugar (packed)
▢4 ounces cream cheese
▢1 teaspoon vanilla extract
▢½ teaspoon cinnamon
dough:
▢1 ¼ ounce active dry yeast (one packet)
▢3 ½ cups all purpose flour
▢1 cup milk (warmed to about 110 degrees F)
▢1 T sugar
▢1 egg (slightly beaten)
▢3 T butter (melted and cooled slightly )
▢1 teaspoon salt
▢1 T olive oil
brown sugar coating:
▢1 cup brown sugar (packed)
▢2 teaspoon cinnamon
▢½ cup unsalted butter (one stick, melted)
glaze:
▢1 cup confectioners sugar
▢4 teaspoon milk
▢1 teaspoon vanilla extract
▢½ teaspoon cinnamon
Instructions
To prepare the pumpkin filling:
Combine all filling ingredients and cook over low heat on stove to dissolve as much as possible. Cream cheese may not fully dissolve.
To make the dough:
In bowl of large stand mixer, whisk together yeast, ½ cup flour, warm milk and sugar until smooth. Allow to stand 15 minutes until foamy (like the top of a latte). The presence of foam is the indicator that your yeast is good.
Mix beaten egg with the melted butter and salt. Add to the yeast mixture and stir to combine. Add 3 cups flour.
Using a dough hook, mix on low speed to combine ingredients and then knead dough, 5-6 minutes. If after a minute or so you have ingredients sticking to the sides or the bottom of the bowl, use a spatula to loosen and continue the mixing and kneading. Dough should be slightly sticky and elastic but not actually stick to a spatula when poked.
Transfer dough to another work surface. Wipe out bowl and drizzle olive oil. Form dough into smooth ball. Place in oiled bowl, cover with plastic wrap, and leave in warm room to rise and double in size, about 1-2 hours.
When ready to assemble monkey bread, punch down dough. Transfer to a floured work surface and cut into 64 pieces (cut in half, then each piece in half, etc until you have 64). roll each piece into a ball.
To make the monkey bread:
Butter or oil spray a 12-cup bundt pan. Combine the brown sugar and cinnamon from the coating ingredients in a small bowl. To assemble, take each dough ball, dip it in the melted butter, roll in brown sugar cinnamon mixture, and place in bundt pan. Add half the dough to the pan, top with half of the pumpkin mixture, add remaining dough balls, and finish with remaining pumpkin mixture. If there is any remaining melted butter or brown sugar, throw it in as well!
Cover pan tightly with plastic wrap and allow to rise at room temperature for at least an hour or in refrigerator overnight.
To bake, preheat oven to 350 degrees F, remove plastic wrap, and bake in preheated oven about 35-40 minutes or until top is deep golden brown.
Remove from oven, allow to cool in pan on wire rack for about 5 minutes, then invert onto plate.
To make the glaze, whisk ingredients together in small bowl. Drizzle over hot monkey bread on plate. Best if served warm and fresh!

GRANNY'S MONKEY BREAD RECIPE

Granny's Monkey Bread is a sweet, gooey, sinful cinnamon sugar breakfast treat made with store-bought canned biscuit dough (in a tube) and lots of butter. This recipe is incredibly easy to make and is seriously the best monkey bread recipe ever

Ingredients
▢24 ounces refrigerated biscuit dough (I used three 8-ounce packages of buttermilk biscuits - use whatever size as long as it totals around 24oz)
▢1 cup granulated sugar
▢2 teaspoons cinnamon (or you can use pumpkin pie spice)
▢1 cup butter (salted or unsalted)
▢½ cup brown sugar (packed )

Instructions
Prepare pan: Heavily grease Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.
Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.
Heat syrup: In a small saucepan, combine brown sugar and butter. Add ½ cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.
Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.