Younique Just For You

A Look At Stars From The '70s Now Stars from the 70's that did not age well

APPLE & CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN TOPPING
Ingredients
Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)
Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)
Directions
Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.
⤵️𝐏𝐋𝐄𝐀𝐒𝐄 𝐉𝐎𝐈𝐍 𝐎𝐔𝐑 𝐆𝐑𝐎𝐔𝐏 𝐅𝐎𝐑 𝐌𝐎𝐑𝐄 𝐆𝐑𝐄𝐀𝐓 𝐑𝐄𝐂𝐈𝐏𝐄𝐒
https://www.facebook.com/groups/TastyRecips

Cracker Barrel Chicken And Dumplings
Ingredients
2 quarts chicken broth
3 cups cooked chicken
1 cup milk
2 tablespoons butter
1 pinch salt
2 cups flour
½ teaspoon baking powder

FULL RECIPE http://www.erints.com/2022/01/cracker-barrel-chicken-n-dumplings.html

APPLE PECAN BREAD PUDDING😋

INGREDIENTS

For the Bread Pudding
8 cups bread, cut into 1 inch cubes
5 cups whole milk, scalded
4 eggs
1 cup sugar
2 tsp vanilla
1/2 tsp cinnamon
1 cup pecans, chopped
For the Apple Cinnamon Filling
4 granny smith apples, peel, core and chop into small chunks.

📌📌 How to make: 👇🏽
https://www.greatgrubdelicioustreats.com/apple-pecan-bread-pudding/

My Favorite Peanut Butter Cookies
Ingredients

1/2 cup of butter
1/2 cup peanut butter
1/2 cup of sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
Full recipe:
http://family-recipes.elkoukii.com/search?q=Peanut+Butter+Cookies

WHITE BEANS & HAM HOCKS

INGREDIENTS
A medium package. Of dried Northern beans, I used the 16-ounces sizes.
3 to 4 Meaty-ham hock shank, sometimes, I used also meaty ham bone about.
1 small diced white Onion.
Enough water to cover the beans.
Salt & pepper, to taste
1/3 Cup.Of Light brown sugar.

DIRECTIONS
Step 1
The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
Step 2
In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
Step 3
After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
Step 4
Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
Step 5
Following that, I removed the ham shanks or hocks, taking out all of the meat
Step 6
Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
Step 7
I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
Step 8
And to conclude, I preferred to pour some into individual bowls for serving!