Pumpkin Spice Latte

blogrecipe-pumpkinspicelatte

Ingredients:

  • 1 cup milk, divided
  • 1 tablespoon white sugar, or more to taste
  • 1 tablespoon pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup brewed espresso

 

Directions:

  1. Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.
  2. Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.
  3. Enjoy!

 

Recipe from allrecipes.com

Peach Cobbler from the Merchants Family Cookbook

 

BlogRecipe-PeachCobblerIngredients:

  • 1/2 cup butter or margarine, melted
  • 1 can (16 oz) sliced peaches, save liquid
  • 1 1/4 cups sugar, divided
  • 1 cup flour
  • 1 cup milk
  • 2 tsp banking powder
  • 1/4 tsp salt

 

Directions:

Pour butter into a shallow 2 quart baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil. Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar. Bake at 400 degrees for 25 minutes or until cake tests done. Serve warm.

Yield: 6-8 servings.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Cheesecake Factory Pumpkin Cheesecake

BlogRecipe-PumpkinCheesecake

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 5 Tbsp. butter, melted
  • 1 cup plus 1 Tbsp. sugar, divided
  • 3 – 8 oz. packages cream cheese, softened
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • whipped cream

 

Directions

Preheat oven to 350°. Make the crust by combining the gram cracker crumbs with the melted butter and 1 tablespoon of sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about 2/3 of the way up the sides of a spring form pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60-70 minutes. Top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top. Serves 8.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Rich Raspberry Scones

BlogRecipeEmployeeFav-RaspScones

Ingredients:

  • 1 cup fresh or frozen raspberries
  • 1 3/4 cups flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/3 cup Crisco, butter flavored
  • 2 eggs
  • 1/3 cup milk or half and half
  • Cinnamon and sugar mixture

 

Directions:

Preheat oven to 350 degrees. In a large bowl, sift together flour, baking powder, sugar and salt. Cut in the Crisco with a pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible. Whisk eggs with milk (or half and half). Lightly stir into the flour mixture. Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6 inch diameter x 3/4 inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, sprinkle with sugar and cinnamon. Place on greased cookie sheet. Bake for 15-20 minutes or until lightly browned. Test with toothpick after 15 minutes of baking.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Waikiki Meatballs

BlogRecipeEmployeeFav-WaikikiMeatballsIngredients:

  • 1 1/2 lbs. ground beef
  • 2/3 cup cracker crumbs
  • 1/2 cup onion, minced
  • 1 egg
  • 1 1/2 tsp. salt
  • 1/4 tsp. ginger
  • 1/4 cup milk
  • 1 Tbsp. shortening
  • 2 Tbsp. cornstarch
  • 1/2 cup brown sugar, packed
  • 13.5 ounce can pineapple tidbits, drained (reserve liquid)
  • 1/3 cup vinegar
  • 1 Tbsp. soy sauce
  • 1/3 cup green peppers, chopped

 

Directions:

Mix beef, crumbs, onion, egg, salt, ginger and milk thoroughly. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet. Brown and cook meatballs. Remove meatballs. Keep them warm. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar, and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly, until mixture thickens and boils. Stir while boiling for one minute. Add meatballs, pineapple tidbits and green peppers. Heat through.

 

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Tortilla Roll-Ups

BlogRecipe-TortillaRollups

Ingredients:

  • 1 cup salsa
  • 1 package cream cheese, softened
  • 12 oz. shredded cheddar cheese
  • 1 package dry Ranch dressing mix
  • chopped onion, if desired
  • 8-10 (8-inch) flour tortillas
  • extra salsa

 

Directions:

Combine all ingredients and spread a thin layer of mix on each tortilla. Roll tortillas and refrigerate 30 minutes. Cut rolls into bite-sized pieces and serve with salsa.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Cheesy Hash Browns Recipe

BlogRecipe-CheesyHashBrowns

Ingredients:

  • 32 oz. package hash browns
  • 16 oz. sour cream
  • 1/2 cup butter, melted
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

 

Directions:

Mix all ingredients and place in greased pan. Bake at 350° for 1 hour.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Sweetheart Pie

BlogRecipe-SweetheartPie

Ingredients:

  • 3 oz. package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup whipped topping
  • 21 oz. can strawberry pie filling
  • 1 graham cracker crust pie shell

 

Directions:

In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy. Stir in whipped topping and pie filling. Mix well. Pour into pie shell. Refrigerate at least 4 hours before serving.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.