Desserts
Mimi’s Butter Cake
Place a bag on The Bag Holder and add:
1 pkg. yellow cake mix
1 stick (1/2 c.) butter softened
1 egg
Mix all ingredients cake mix (just the mix, not the other ingredients called for on the box) in The Bag Holder and seal and blend well, squeeze and pat into an ungreased 9×13 inch cake pan. Then make topping to add before baking.
Butter topping:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 (1 lb.) box confectioners’ sugar
1 tsp. vanilla
Place bag back on The Bag Holder and knead well to cream together cream cheese, 2 eggs, powdered sugar and vanilla. Pour over cake mixture, spreading to the edges. Bake at 350°F for 35 minutes.
You can add almond extract, pumpkin spice, lemon extract and more to change the flavors. 1 tsp each to cake batter.
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Butter Rum Cake
Place a bag on The Bag Holder and add:
Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients in The Bag Holder. Squeeze well blended mix into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of i Rum Cake. Use brush or spoon to put extra dripping back on cake.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
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Mimi’s Banana Bread
Place a bag on The Bag Holder and add:
2 beaten eggs
3 ripe bananas sliced-mash in the bag
1 cup sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon soda
1/2 cup Wesson oil
1 cup chopped pecans or walnuts
2 teaspoons vanilla flavoring
Add sugars, seal and blend well. Place back on The Bag Holder and add remaing items seal and mash until you feel totally relaxed or it is all miixed evenly. Pour into a loaf pan sprayed with Pam and bake at 350 degrees for 45 to 55 minutes
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Mimi’s Oh My Bread Pudding
Place a bag on the Bag Holder and add it all. Not as great frozen but make ahead 2-3 days.
2 dozen glazed doughnuts (cut into small pieces) Krispy Kreme recommended
2 eggs beaten
1 (14 oz) can sweetened condensed milk
2 (15 oz) cans fruit cocktail with juice
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup raisins
1 teaspoon vanilla flavoring
Pinch of salt
Combine all ingredients except the doughnuts and the Butter Rum Icing. Add doughnut pieces and toss gently until they have soaked up most of the liquid. Place in a casserole dish sprayed with Pam and bake for one hour at 350 degrees. remove from oven and let cool 5 minutes.Drizzle with icing.
Rinse bag and replace on The Bag Holder and add:
Butter Rum Icing
1 stick butter
1 (1 lb box) powdered sugar
1 tablespoon milk
Rum to taste
Blend well and cut tip of the bottom of the bag to pipe onto pudding.
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Blueberry Pound Cake
1 cup softened butter
3 cups of sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoons lemon extract
6 eggs
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream
3 cups frozen thawed blueberries-
ADD ALL INGREDIENTS EXCEPT BLUEBERRIES, SEAL AND BLEND WELL. MASH AND SQUEEZE AND LET THE DAYS STRESS BE RELIEVED. THEN ADD BLUEBERRIES AND SEAL AND TOSS IN
SQUEEZE INTO TWO GREASED AND WAX PAPER LINED LOAF PANS
Bake at 325 for 1 hour and 5 minutes
Rinse the same bag out to make sauce.
Blueberry Sauce
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups frozen thawed blueberries
Seal and blend well smashing as many of the blueberries as possible. Heat in saucepan or microwave and serve over Blueberry pound cake.
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Chocolate Dream Freeze
Place a bag on The Bag Holder.
ADD 4 CUPS OF CHOCOLATE PUDDING
2 CUPS WHIPPED TOPPING
1/2 TSP MINT FLAVOR-OPTIONAL
20 OREO COOKIES-CRUSHED WATCH VIDEO TO SEE EASY WAY TO CRUSH
Add Oreo cookies and seal. use a rolling pin or flat surface glass to crush
Place bag on The Bag Holder and add remaining ingredients. Seal, Blend and Freeze.
Take out 10 minutes before ready to serve. Place back on The Bag Holder and scoop like ice cream. Enjoy with an extra Oreo on the side.
To keep remaining Oreos fresh just open The Bag Holder with bag inside and pour the rest of the package in and seal and save.
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Baby Food Carrot Cake
Place bag on The Bag Holder and add:
Cake:
3 eggs
1 teaspoon baking powder
1 cup oil
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cup sugar
2 cups flour
2 junior size jars baby food carrots
1 1/2 teaspoon vanilla
I cup of chopped walnuts- optional
Frosting:
1/2 cup (1/2 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners’ sugar
1 teaspoon pure vanilla extract
Directions:
Add bag to The Bag Holder and follow instructions
Mix eggs, sugar and oil together, remove and blend briefly. Add dry ingredients and vanilla. Spoon in carrots. Remove from The Bag Holder and seal and knead until well blended. Pour in baking dish. Bake at 350° in a greased and floured 9 x 13 pan for 40 to 45 minutes.
Frosting: Add and mix all ingredients in a new or rinsed bag on The Bag Holder; seal and mix until smooth and creamy. Cut tip of bottom of bag and drizzle over cake Squeezing from top to bottom. Spread on top of cake if desired and sprinkle with walnuts if desired.
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Apple Pecan Cobbler
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
PLACE A BAG ON THE BAG HOLDER
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2 quart baking dish.
2. Arrange apple slices in an even layer in the baking dish. Add thise ingredients and mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
3. Place bag back on The Bag Holder add and mix together flour, 1 cup sugar, baking powder, and salt. Once well blended add remaining ingredients together egg, evaporated milk, and melted butter and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
4. Bake in the preheated oven for 55 minutes
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Grandma’s Oatmeal Cookies Recipe
Place a bag on The Bag Holder and add in following steps
1 cup butter softened
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 cup raisins (optional)
Add cream, butter and sugars, then add eggs and vanilla and remove from The Bag holder seal and blend well. Replace the bag back on The Bag Holder then add flour, salt, baking soda and cinnamon. Repat blending step. Add raisins and oats last. Again blend well. Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
If you only want to make a portion of the dough just seal and save for up to 2 days or freeze the dough for up to 30 days right in the bag! When you are ready to cook some more just replace the bag on The Bag Holder and spoon out again.
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Cinnamon Apples
2 cups sliced fresh or canned apples
1/4 brown sugar
1/2 tablespoon butter
1/2 teaspoon cinnamon
Place a bag on The Bag Holder. Add all ingrdients and seal bag. Blend well. Heat on medium in medium saucepan or microwave in bag on The Bag Holder for 3-4 minutes for uncooked apples or 1-2 for cooked. Serve.
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Sandart Brownies
THIS CAN BE LAYERED IN A BAG USING THE BAG HOLDER, SEAL TIGHTLY AND LABEL TO GIVE AS A GIFT OR USE THE INGREDIENTS TO GIVE IN A MASON JAR.
THE RECIPE IS AWESOME AND WE MAKE THEM ALL THE TIME JUST IN THE BAG, POUR AND BAKE
1 Quart Mason Jar
Layer these ingredients in this order
3/4 tsp. Salt
1/2 cup plus 1/8 cup All Purpose Flour
1/3 cup Cocoa
1/2 cup All Purpose Flour
2/3 cup Brown Sugar
2/3 cup Granulated Sugar
1/2 cup Chocolate Chips
1/2 cup Vanilla chips
1/2 Chopped Pecans (Optional)
The label for you to use as a gift or bake now read below:
To prepare brownies-Add gift tag with directions if giving as gift, minus the bag holder(you could give them a Bag Holder for a gift too!)
Place the bag on The bag Holder and add 3 eggs, 2/3 cup vegetable oil and one teaspoon of vanilla.
Knead until well blended and pour batter into well greased 9×13 cake pan. Be sure to squeeze all the batter out. Bake in a pre-heated oven at 350 degrees for 30-35 minutes. Cool and cut into squares.
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Caramel Apple Topping
1 CAN APPLE PIE FILLING
1 1/2 TSP CINNAMON
1/2 TSP NUTMEG
2 TBSP WHITE SUGAR
PLACE BAG ON THE BAG HOLDER AND ADD ALL ITEMS INTO BAG.
MIX WELL BEING CAREFUL NOT TO SQUASH THE APPLES.
TOP BAKED FRENCH TOAST OR YOUR FAVORITE ICE CREAM
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Chocolate Pecan Pie
¾ cups regular salted butter, softened. Can Soften right in the bag on The Bag Holder for a few seconds in the microwave
¾ cups semi-sweet chocolate chips
1½ cups sugar
3 large eggs
¾ cups chopped pecans
¾ cups shredded coconut
Place all ingredients in bag and secure. Mix well and then pour into pie shell when ready to use. Can be frozen for up to 30 days and used when ready. Just remember to defrost and let stand at room temp first.
Bake at 350 for 35-40 minutes and then let cool for 30 minutes more
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Chocolate Chip Cookies
Place a bag on The Bag holder and add
1¾ cups all purpose flour
1 cup semisweet chocolate chips
¾ cup brown sugar
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup regular unsalted butter (1 stick butter)
½ cup pasteurized liquid eggs
½ teaspoon imitation vanilla extract
Remove from bag holder and seal. Then mix until well blended. Place back on bag holder and spoon drop the cookies onto an ungreased cookie sheet. Bake for 12-14 minutes at 350. Throw the bag away and clean up is done.
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Mimi’s Banana Pudding
2 (8 oz ) containers Cool Whip, thawed
1 (5oz) package instant vanilla pudding mix
2 cups whole milk
2 tablespoons vanilla extract
1 (16 oz ) package vanilla wafers, Crush 2/3 cup and set aside to use as final layer-Crush the cookies before in the same bag using The Bag Holder to easily pour them
4 bananas peeled and sliced
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Gingerbread with Lemon Sauce
2/3 c. water
1/3 c. molasses
1/3 c. butter, softened
3 eggs
1 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cloves
Place a bag on The Bag Holder
Heat oven to 350 degrees. Grease and sugar 12 cup bundt pan. Blend cake mix, water, molasses, butter, eggs, ginger, allspice, and cloves in The Bag Holder and seal and knea well. Squeeze into pan. Bake 40 to 45 minutes. Cool 10 minutes, invert on wire rack. Remove pan and cool cake completely. Dust with powdered sugar if desired, serve with lemon glaze.
Rinse used bag and place on The Bag Holder and add and mix well.
Lemon Glaze Icing
1 box (2 c.) powdered sugar
1 tsp. lemon extract
1 tbsp. lemon juice
Grated rind of one lemon
1/2 stick butter-melt in bag first
1/4 c. milk
Add butter first and melt for 30 seconds then add all remaining ingredients and mix well. Cut corner of bag and drizzle over cake.
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No Mess Monkey Bread
Place a bag on The Bag Holder and add:
4 cans Pillsbury biscuit mix (7.5 oz. cans)
2 tsp. cinnamon
1 2/3 c. sugar
1 1/2 sticks butter (butter), melted
Add 1 tsp cinnamon and 2/3 cup sugar to bag then shake to mix well. Using scissors cut biscuit into 4 to 6 pieces and drop in the bag on The Bag Holder. Once completely covered place in Bundt Pan. Placing the bag on The Bag Holder melt 1 1/2 sticks of butter (butter), add 1 cup of sugar and 1 teaspoon of cinnamon. Blend well. Pour on top of biscuits. Bake at 350 degrees for 30 to 35 minutes. Then invert and enjoy.
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No Mess Monkey Bread
4 CUPS PEACHES DRAINED
2 TABLESPOONS ALL PURPOSE FLOUR
1/2 TEASPOON NUTMEG
1/4 TEASPOON SALT
1 9 INCH UNBAKED PIE SHELL
1 CUP CREAM
PLACE A BAG ON THE BAG HOLDER AND ADD FIRST 4 INGREDIENTS. MIX WELL AND ADD TO PIE CRUST. TOP WITH CREAM. BAKE AT 350 FOR 35-40 MINUTES.
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Fabulous Pecan Pie
1 CUP DARK CORN SYRUP
3 EGGS
1/8 TEASPOON SALT
1 TEASPOON SALT
1 CUP SUGAR
2 TABLESPOON BUTTER SOFTENED
1 CUP CHOPPED PECANS
1 9 INCH UNBAKED PIE CRUST
PLACE A BAG ON THE BAG HOLDER AND ADD ALL INGREDIENTS EXCEPT PIE CRUST. REMOVE BAG AND MIX WELL. SQUEEZE INTO PIE CRUST AND BAKE AT 400 FOR 15 MINUTES AND THEN REDUCE HEAT TO 350 FOR 30-35 MINUTES. THE PIE IS DONE WHEN THE OUTER EDGE IS SET AND INSIDE IS STILL SOFT. COOL BEFORE SERVING.
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Vermont Egg Nog
32 OZ EGGNOG-COLD
1/2 CUP MAPLE SYRUP
WHIPPED CREAM
NUTMEG
PLACE A BAG IN THE BAG HOLDER AND ADD EGGNOG AND SYRUP./ SEAL AND MIX. STORE UNTIL READY TO USE. SPOON OUT AS NEEDED OR PLACE IN A PUNCH BOWL. SERVE WITH WHIP CREAM AND A SPLASH OF NUTMEG ON TOP. MAKES 1 QUART.
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Cran-Apple Bake
APPLE-CRAN MIXTURE
3 CUPS CHOPPED/PEELED CANNED OR FRESH APPLES
2 CUPS CRANBERRIES
1/2 CUP PLUS 2 TABLESPOONS FLOUR
1 CUP SUGAR
OATS MIXTURE
3 1 5/8OZ INSTANT CINNAMON SPICE OATS
3/4 CUP CHOPPED PECANS
1/2 CUP BROWN SUGAR PACKED
1/2 CUP MELTED BUTTER
PLACE A BAG ON THE BAG HOLDER AND MAKE THE APPLE-CRAN MIXTURE. POUR IN 2 QUART GLASS DISH. ADD 2 CUPS WATER IN BOTTOM OF THE BAG HOLDER BEFORE REPLACING WITH BAG AND THEN PLACE BAG BACK ON THE BAG HOLDER AND ADD BUTTER. MICROWAVE FOR 1 MINUTE TO SOFTEN. ADD ALL INGREDIENTS FOR OAT MIXTURE. REMOVE BAG ANDM IX WELL. TOP THE APPLE MIXTURE WITH OATS AND SPREAD EVENLY. BAKE AT 350 FOR 45-50 MINUTES.
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Peanut Butter Cookies
1 CUP BUTTER-SOFTENED
1 CUP CREAMY PEANUT BUTTER
1 CUP REGULAR SUGAR
1 CUP BROWN SUGAR
2 EGGS
2 1/2 CUPS ALL PURPOSE FLOUR
2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
PLACE A BAG ON THE BAG HOLDER AND ADD ALL INGREDIENTS. SEAL AND MIX WELL. SAVE OR ROLL DOUGH INTO BALLS AND PLACE ON COOKIE SHEET. BAKE AT 350 10-12 MINUTES.
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Butter Frosting
3 TABLESPOONS BUTTER SOFTENED
2 1/3 CUP POWDERED SUGAR
2 TABLESPOONS MILK
3/4 TEASPOONS VANILLA
PLACE A BAG ON THE BAG HOLDER AND ALL INGREDIENTS, REMOVE AND BLEND WELL. SNIP THE TIP AND FROST CAKE. MAKES ONE LAYER.
