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Huddle Recipe Book

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Pumpkin Bread

2 cups fresh roasted pumpkin puree (or if you’re lazy, one 15 ounce can pumpkin puree)

 4 eggs

 1 cup vegetable oil

 2/3 cup water

1 tsp vanilla

 3 cups white sugar

 3 1/2 cups all-purpose flour

 2 teaspoons baking soda

 1 1/2 teaspoons salt

 1 teaspoon ground cinnamon

 1 teaspoon ground nutmeg

 1/2 teaspoon ground cloves

 1/4 teaspoon ground ginger

Sugar (for dusting pans)

 

Crumb topping

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon cold butter

 

Directions

Preheat oven to 350 degrees F. Grease and use sugar to dust the three 7x3 inch loaf pans.

In a blender, mix together pumpkin puree, eggs, oil, water, vanilla and sugar until well blended. In large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix the pumpkin mixture into the dry ingredients until just blended. Pour into the prepared pans.

Prepare the crumb topping. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon cold butter until mixture resembles coarse cornmeal. Sprinkle topping over bread batter

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

 

 

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This recipe has been in my family for about 80+ years.

 

Sour Cream Pound Cake

 

1 1/8 C. Butter or Margarine

3 C. Sugar

6 Eggs

1 C. Sour Cream

3 C. All Purpose Flour

¼ tsp. Baking Soda

1 tsp. Vanilla

 

Preheat oven to 325°.

Cream together butter and sugar.

Add eggs, one at a time.

Beat together real well.

Add the sour cream.

Sift the flour and baking soda in a separate bowl.

Add flour mixture to creamed mixture.

Add vanilla and beat for 2 minutes.

Pour into a tube a bundt pan.

Bake at 325° for about 1 hour and 20 minutes.

 

 

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I made this cake for Go to girls birthday one year and brought it to a tailgate. 

 

Swiss Chocolate Cake

 

 

Cake:

1  Box Duncan Hines Swiss Chocolate Cake Mix(or other rich chocolate cake mix)

¾ cup Oil

1 ½ cup  Milk

1  3-ounce package instant Chocolate Pudding mix

3  eggs

 

Mix the cake with the pudding. Add the oil, eggs and mix the milk in a little at a time until smooth. Bake in 3 greased & floured 9 inch pans for 25 minutes @ 325* degrees.

 

 

Frosting:

8  ounces Cream Cheese softened

1 cup  Granulated Sugar

½ cup  chopped Pecans

1 cup  powdered sugar

16  ounces Cool Whip

1  bag of mini chocolate chips or 2 large Hershey Bars Finely chopped

 

Beat cream cheese and granulated sugar until smooth.

Add powdered sugar and beat well.

Add the cool whip, nuts and chocolate chips mix well.

Frost cooled Cake and keep refrigerated.

 

 

 

 

 

 

 

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Coconut Sour cream Cake

recipe makes 1 - four layer 9 inch round cake

 1 (18.25 ounce) package white cake mix

 1 teaspoon almond extract

 2 cups sour cream

 1 3/4 cups white sugar

 1 (16 ounce) container frozen whipped topping, thawed

 2 cups unsweetened flaked coconut (in the freezer section)

Directions

 

Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.

To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.

Refrigerate from 1 to 3 days before serving.

 

 

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Liquid Fire Wing Sauce

Original recipe makes 1 quart

 12 habanero peppers seeded and chopped

 1 (15.5 ounce) can sliced peaches in  100% juice

 1/2 cup honey

 1/2 cup yellow mustard

 1/2 cup light brown sugar

 1 cup distilled white vinegar

 2 tablespoons salt

 2 tablespoons paprika

 1 tablespoon black pepper

 1 tablespoon ground cumin

 1/2 teaspoon ground coriander

 1/2 teaspoon ground ginger

 1/2 teaspoon ground allspice

Directions

 

Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour in a pot and heat until it comes to a boil then remove from heat.

 

 

This is seriously some hot shit, be prepared! 

 

 

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Liquid Fire Wing Sauce
Original recipe makes 1 quart
12 habanero peppers seeded and chopped
1 (15.5 ounce) can sliced peaches in 100% juice
1/2 cup honey
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Directions

Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour in a pot and heat until it comes to a boil then remove from heat.


This is seriously some hot poo, be prepared!


That sounds awesome, how long does it keep?

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Because of the vinegar it lasts a pretty good while, I've had a jar in the fridge for about a month and its still good. I grew habaneros last summer and they were very prolific! I made about 5 gallons of the stuff and canned it.  This stuff is seriously hot and will burn your ass up, its so good but I cant eat hot stuff anymore. Is so depressing because I love spicy things.

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Candied Bacon!

 

1 Package of Bacon.  Any brand.

 

1 cup or so of Brown Sugar

 

1 tablespoon of Cayenne pepper powder.  or to taste.

 

Mix the brown sugar and cayenne together.  Place the bacon spread out on a baking sheet.  Press the brown sugar mix all over the bacon and bake at 350 until crisp and carmelized! Keeps well in the fridge.  Great tailgate snack.  I make them on saturday and take what i dont eat to the games on Sunday.  Which is usually half of what i made. 

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Stuffy nose remedy

1 tablespoon cinnamon.

you're welcome

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That sounds good put I despise swiss cheese. Can you taste the swiss or is there an alternate cheese that works just as well?

 

Sorry...missed this.  I would imagine that any mild cheese would work.  You want just enough cheese to be the base, but not conflict too much with the pepper taste.  Monterey Jack probably would be really good too.  I wouldn't go with a really sharp yellow cheddar, but who knows.  A good white cheddar might be just as good.
 

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If offered $1,000 I'd post our pig picking BBQ sauce.  Makes enough for one whole pig...or a crapload of chickens.

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If offered $1,000 I'd post our pig picking BBQ sauce.  Makes enough for one whole pig...or a crapload of chickens.

 $25 gets you my rib rub.

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