Mama's in the Kitchen Cooking and Baking

Crescent Nut Cookies 4 sticks butter 1 1/2 cup   sugar 1 teaspoon almond extract 1 cup   finely chopped almonds, walnuts or pecans 4    cups   all-purpose flour  pinch salt Pre-heat oven to 350°   Spray two cookie sheets with non-stick spray or line with parchment paper set aside. In a large bowl beat butter and sugar until fluffy. Scrape down the sides of the bowl add extract mix well, now add and fold in almonds or any nut you decided on adding, mix, add the flour mix well, the dough will be sticky, place in the refrigerator for 30 minutes then you can start working on shaping the dough.  If needed, and ( only if cookie dough is too sticky ) add 1 tablespoon at a time up to 8 tablespoons of flour to the sticky dough.   Use a cookie scoop or a tablespoon to get the same size cookies or you can b reak off small pieces of the cookie dough and form into a crescent shape or ball shapes if it's easier for you.   Place uncooked cookies on the p

CARROT CAKE 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger 2 teaspoons ground cinnamon 2 cups grated carrots 1 cup raisins 1 cup coconut grated from a bag 1 cup chopped pecans + 1 cup for garnish (optional) 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract Preheat oven to 350* Spray two 10 inches round baking pans with a nonstick baking spray. Depending on altitudes and ovens the temperatures will vary. In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons vanilla mix well. In a separate bowl Mix flour, baking soda, baking powder, salt, and cinnamon, ginger, and nutmeg, then add to the wet ingredients, fold in carrots, coconut, raisins, and one cup of pecans. Pour into prepared pan. Bake in

PECAN PIE 3 Eggs Large 3 Tablespoons Brown Sugar 1/2 cup Sugar Granulated 3 tbsp Butter (Melted) 1 cup Corn syrup 1/4 tsp Cinnamon powder 1 tsp Vanilla extract 1 1/2 cup Pecans Roughly chopped but I like mine whole 1 Pie crust Frozen shell, 9 inches In a mixing bowl, add eggs, sugar, butter, corn syrup, cinnamon powder, vanilla extract and mix everything together and set aside. In the pie crust, add pecans and spread them out evenly. Pour the filling into the pie crust slowly on top of the pecans. Bake at 350 degrees for about 50 minutes.  Halfway through baking, cover only the edges of the pie with aluminum foil to prevent the crust from burning or becoming too brown. Allow the pie to cool down before slicing.  Enjoy A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡ ☆✿░S░H░A░R░E░✿☆ ♡░T░O░♡☆✿░S░A░V░E░✿☆ ☆♡*•Pass it on•*♡☆ ☆♡Thanks for sharing♡☆ Please go to the links below and subscribe or join. Copy and paste. Thank

No-bake Pumpkin Cheesecake  For the Graham Cracker Crust 30 Graham Crackers 5 Tablespoons Butter, Melted 2 Tablespoons White Sugar Crush graham crackers using a plastic bag and a rolling pin (or a food processor if you have one). Once the crackers are crushed, stir in sugar and melted butter, or if using a  food processor just add it in and pulse a few time just enough to combine it. Grease a  9-inch  cheesecake springform pan, I use non-stick baking spray.  Press graham cracker mixture into the bottom of springform pan.  If you like the graham crust to be on the sides of the cheesecake then double this recipe. Refrigerate for ~30 minutes or until set.  Pumpkin Cheesecake Filling ½ cup white sugar ½ Cup Brown Sugar, Packed (1) 15 Ounce Can Pumpkin Puree 2 Teaspoons Vanilla Extract 1 Tablespoon Pumpkin Pie Spice 16 Ounces Heavy Whipping Cream 16 Ounces Cream Cheese, Softened In a large bowl, mix cream cheese, both sugars until l

Butternut Squash Banana Bread Ingredients make 5/ 8.5 oz loaves, the dimensions of these paper bakeware loaf containers are 7" length, X 2.5" width X 1.8" high. Or you can make 2 large loaf pans. How to video link 2/3 C butter room temperature or 10 TBSP. 2 c sugar 3 1/2 c all-purpose flour 2 Tsp baking powder 1 Tsp salt 1 Tsp ground cinnamon 1 Tsp ground Pumpkin Spice 1 1/2 c cooked, butternut squash puree 3 Bananas 2 tsp vanilla extract 1 c chopped or whole pecans First, bake the squash. Preheat oven to 400 degrees. Cut 1 large squash or 2 small squash in half and remove seeds, line a baking dish with aluminum foil, spray with nonstick spray, place the squash halves, cut-side down, bake for 1 hour or until very tender, pull out of the over be careful you don't burn yourself, carefully flip the squash over and with a fork start to scrape it by doing this it will puree it enough set the squash aside and let it cool off once the squash cool

Individual Homemade Meatloaf 3 pounds lean ground beef 1/2 small onion, diced small 1/2 bell pepper, diced small 1 TBSP. Worcestershire sauce 1 tsp. Onion flakes 1 TBSP. Dijon mustard 1 TBSP. Grain mustard 1 cup shredded cheese 1 cup of crumbled crackers  Glaze Topping: 1 small can tomato sauce 1/2 tbsp. Dijon mustard 1 TBSP. Grain mustard 1/2 cup BBQ sauce 1 TBSP. Worcestershire sauce 1/4 cup brown sugar Instructions Preheat oven to 375° Spray a 9x5" loaf pan or a round glass baking dish with non-stick cooking spray. I use a brownie baking pan, but you can use a muffin pan too. In a large bowl mix together ground beef, onion flakes, bell pepper,  Worcestershire sauce, crackers, both mustards, black pepper, tomato sauce, and cheese,  mix until well combined. Pat down and shape in the baking pan Bake for 30 minutes if using the loaf then glaze and cook for another 15 minutes, if using