MONKEY BREAD

Ingredients

For the bread:

• 4 cans 7.5 oz. homestyle buttermilk biscuits
• 1 cup sugar
• 1 tsp. cinnamon

For the glaze:

• 3/4 cups butter
• 3/4 cups sugar
• 1/2 cup brown sugar
• 1 1/2 tsp. cinnamon

Directions

For the bread:

1. Preheat oven to 350 degrees F
2. Cut each biscuit into fourths. Put pieces into a sack with sugarand cinnamon and shake well, coating each piece.
3. Place the sugar coated pieces evenly around the inside of a well greased bundt pan. Make sure pieces are evenly distributed.

For the glaze:

1. Bring butter, sugar, brown sugar, and cinnamon to a boil, pour this mixture over the biscuits. Bake at 350 degrees for 45 minutes.
2. Drizzle more glaze on top if desired.

(Optional) Topping Glaze:

1. In a small mixing bowl, add 1 cup powdered sugar, 2 tablespoons of whole milk and 1/4 teaspoon of vanilla extract.
2. Mix until smooth.
3. Let stand for 5 minutes then drizzle over Monkey Bread.

NOTE: You can add about 1/2 cup of either chopped walnuts, or chopped pecans; or 1/2 cup of the above, plus 1/2 cup raisins before pouring in the glaze.

Strawberry Brownies
Author: Family Savvy
Serves: 10-12

Ingredients
1 box strawberry cake mix (I use Duncan Hines)

2 eggs

1/3 cup oil

1 cup powdered sugar
½ -2 TB water or milk
Instructions
Mix strawberry cake mix, eggs, and oil until well combined.
Spread in 9 X 13 pan lined with parchment paper (lining makes it easy to lift entire contents from pan for glazing and cutting).
Bake at 350 degrees for 15 minutes or until done in center. Be careful to remove before edges brown; these taste best when "just done" rather than too done.
Mix powdered sugar and water or milk until smooth. Pour glaze over brownies while hot. Spread glaze to edges, allowing it to drip down sides. Allow brownies to cool and glaze to set before cutting into squares.

CREAM CHEESE CHERRY PIE CRUMB BARS

yield: 20 to 24 bars

 

prep time: 20 minutes

 

cook time: 45 to 50 minutes

 

total time: 1 hour 10 minutes

Layers of cream cheese and cherry pie filling sandwiched between crumb layers and drizzled with icing.

INGREDIENTS:

For the Crumb:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cold unsalted butter, cut into small cubes
1 egg

For the Filling:
24 ounces cream cheese, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 (21-ounce) cans cherry pie filling

For the Powdered Sugar Glaze (optional):
½ cup powdered sugar
1 to 2 tablespoons heavy cream or milk
¼ teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.

2. Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool.

3. Make the Filling: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer.

4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze.

5. Make the Powdered Sugar Glaze (if using): In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set.

6. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Ingredients

1. 2 cups sugar
2. 1 5 ounce can evaporated milk
3. 1/2 cup butter
4. 2 cups tiny marshmallows
5. 3/4 cup creamy peanut butter
6. 1/2 teaspoon vanilla
7. 12 ounces dark or bittersweet chocolate, chopped
8. 2 teaspoons shortening
9. Finely chopped peanuts (optional)

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Instructions

1. 1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
2. 2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
3. 3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
4. 4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

Summoning Spirits
For this summoning spell, we’re going to use Black Cat Oil. Not only is this oil a powerful conduit for summoning spirits, it’s often used to break bad spells, and for protection. This oil will contain a pinch of hair from a black cat– the most important ingredient.

Contrary to popular myth, black cats do not bring bad luck. They are said to be a favorite form for shape-shifting spirits; and this is one reason it’s considered bad luck to harm a black cat– that purring beautiful ball of fur before you might in fact be a magical creature or spirit who is observing you just as keenly as you are observing it.

Black cats are thought to have special magical connections and have long been a favored creature for a witch’s familiar.

First, the Black Cat Oil.

Items needed:
1. Herbs: sage, bay leaves, myrrh– substitutions for myrrh include anise, cloves, lemon balm, and cinnamon
2. Steel wool
3. Iron
4. Black cat hair
5. Oil– for the base…Castor oil for protection, as well as to break curses/hexes/spells; almond oil, to attract the opposite sex

Mix these ingredients together and warm them in your cauldron, just until you smell the herbs, knowing that the energy is released. Add this mixture to a jar, and leave it sit for a night beneath the moonlight.

To summon spirits:
Anoint a blue or purple candle with Black Cat Oil and burn this candle, calling in the spirits.

To summon a particular spirit, such as a loved one who’s passed, I create an altar for this spirit filled with photos, favorite personal items, a piece of clothing having belonged to them in life, etc. Samhain evening would be the most advantageous time to perform a ritual such as this, but you can call spirits to you at any time you desire them.

LILITH
If Lilith has come into your life she is telling you to be true to yourself. She walks by our side teaching us to not be subservient to others. Lilith is an example of inner strength. Lilith brings us independence, rebellion, courage and passion. She is a source of inspiration and bravery. Enjoy your life to the fullest without fear or guilt. Lilith gives us the duty of seeking equality for all. We are all created equally and Lilith makes this very clear. Lilith teaches us that if we have wronged someone and not treated them as an equal that we should make amends today. Stand up for what you believe in. Live up to your potential ~

Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups icing sugar
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter.  Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl.  Mix well.  Drop by teaspoonful over the base, as evenly as you can over the entire base.  Take a butter knife and swirl the topping into the base.  Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm.