Ingredients:
1 pkg. instant pistachio pudding
1 3/4 C. milk
1 container whipped topping
1 graham cracker pie crust
Directions:
Prepare pudding with milk. Pour pudding into pie crust. Top with whipped cream. Decorate with pistachio nuts, chocolate shavings, or sprinkles if desired. Let set in refrigerator for 3 hours, or until set.
Variation:
Fold whipped cream into prepared pudding. Fill crust.
Now that I have had over a month to digest all of the information I received during the week of March 16, I’ll share my experiences!
On St. Patrick’s day, I had the pleasure of meeting Elizabeth Saunders and listening to her presentation, presented by the Collegiate Entrepreneurs Organization.
Kathleen, Myself, Elizabeth, and Jaclyn
I was surprised with Elizabeth’s energy, considering her experiences with owning two businesses! This presentation empowered me to better manage my time, and I have since looked into her website and definitely plan on purchasing a couple of the books she recommends under the “Resources” section.
I also learned from Elizabeth how to dress, act, and live professionally working in businesses with men where situations can get confusing and overwhelming. I hope to hear her speak again in the future!
On Friday, March 20th, Grand Valley State University hosted the Young Women’s Strong Leaders Conference, presented by Michigan State University. Unfortunately, I did not take any pictures!
Here I learned how to manage my stress in the professional world, and had the chance to network with women in the Communication and Business breakout sessions. I’m still sorting through all of the business cards I received! This day-long event left me feeling confident that I am on the right track with the bakery idea. It also helped me feel more confident about myself. Now I know that wherever I go, I will have people supporting me and people that care about my success as a woman and as a professional.
Preheat oven to 350˚ F (177˚ C)
Ingredients:
1 C. sugar
1 C. brown sugar
3 eggs
4 C. 1-minute oatmeal
1 1/4 C. peanut butter
1 stick margarine
1 t. light syrup
2 t. baking soda
1 C. plain M&M’s
1 C. chocolate chips
1 C. butterscotch chips
1 C. flour
Directions:
Mix all ingredients together. Spoon into balls on greased cookie sheet. Bake for 8-12 minutes.
A healthy alternative that you can customize to fit your tastes!
Preheat oven to 350˚ F (177˚ C).
Ingredients:
3 6″ whole wheat pita bread rounds
Lemon juice
1 1/2 cloves garlic, crushed
1/4 t. salt
1/8 t. pepper
1 T. minced fresh parsley
1 1/2 t. minced fresh chives
Directions:
Cut each pita bread into 8 wedges then separate into 16 wedges to make 48 triangles total. Arrange in a single layer on an ungreased baking sheet, cut side up. Coat with cooking spray. Combine lemon juice and garlic, lightly brush over each triangle. Combine salt and remaining ingredients; sprinkle evenly over triangles. Bake for 15 minutes or until crisp.
Variation:
Use any spice or salt (garlic salt, pepper, et cetera). Spray triangles with olive oil cooking spray and sprinkle immediately with seasoning.
This is a traditional Dutch pastry. My family always has it around Christmas time.
Preheat oven to 400˚ F (204˚ C).
Crust – Ingredients:
1 pound stick butter
4 C. flour
1 C. cold water
1/2 t. baking powder
Crust – Directions:
Mix as you would a pie crust. Form into a block, and wrap in wax paper to chill in refrigerator overnight.
Filling – Ingredients:
1 pound almond or kernel paste
2 C. sugar
1/2 t. almond flavoring
3 eggs
Filling – Directions:
Mix with mixer until well blended. Form into a block, and wrap in wax paper to chill in refrigerator overnight.
General Directions:
Divide crust and filling into 10 portions. Roll each crust portion to about 4 x 12-inch strips. Spread paste filling down center. Roll one long edge to center, then each end in and the other long edge over. Pinch crust ends tight. Glaze with egg white to which a little water has been added and fork whipped. Repeat for the rest of the portions. Pick with toothpick every inch before baking. Bake for 20-30 minutes, or until brown.
A classic recipe 
.
Ingredients:
1 stick butter
1/4 C. cocoa
2 C. sugar
1/2 C. milk
1/2 C. peanut butter
1 t. vanilla
3 C. oatmeal
Directions:
Bring butter, cocoa, sugar, and milk to boil for one minute. Take off heat and add peanut butter, vanilla, and oatmeal. Spoon onto cookie sheets covered with wax paper. Cool in refrigerator.
Caution:
If these turn out dry, they were boiled for too long. If these turn out really soupy and melt on your fingers at the lightest touch, they were not boiled long enough. The timing of the boil is crucial to the perfect no bake (I still have troubles with it, and have been making these on my own for 10 years!).
This recipe is quite long and I will split it into its parts with the ingredients for each part before its directions.
Roll – Ingredients:
4-4 1/2 C. flour
1 pkg. active dry yeast
1 C. milk
1/3 C. stick butter
1 t. salt
Roll – Directions:
In large bowl, combine 2 C. flour and yeast. In saucepan, heat milk, brown sugar, butter and salt until just warm and butter is almost melted; stir constantly. Add to flour mixture. Add eggs. Beat at low speed for half a minute. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Cover; let rest for 15 minutes. Punch down. Divide dough in half.
Filling – Ingredients:
3 T. stick butter
2/3 C. packed brown sugar
1/2 C. chopped walnuts (optional)
2 t. ground cinnamon
Filling – Directions:
Roll half of the dough into a 12 x 8-inch rectangle. Melt butter; brush half over dough. Combine brown sugar, walnuts, and cinnamon. Sprinkle half over the dough. Roll up, Jelly-roll style, beginning with longest side. Pinch edges to seal seam. Cut into 1-inch slices. Place in greased 9 x 1/2-inch round baking pan. Repeat with the remaining dough, butter, and sugar mixture. Let rise in a warm place, covered, until double (about 2 hours). Preheat oven to 375˚ F (191˚ C). Bake for 20-25 minutes. Cool slightly. Invert onto wire rack.
Glaze – Ingredients:
1 1/2 C. powdered sugar
2-3 T. water
Glaze – Directions:
Combine powdered sugar and water to make glaze of a drizzling consistency. Drizzle over rolls.
These are the best cinnamon rolls I have ever had. I typically do not like to re-heat cinnamon rolls, but pop one of these in the toaster oven for up to 4 days after they have been baked… nom, spectacular!
Phew! What a week it has been!!
The first cake I made this year was at my parent’s house. Yellow cake with chocolate frosting… one of my personal faves 
Then! on my actual date of birth (the 11th), my roommate surprised me with another yellow cake with chocolate frosting!
And THEN! on Friday I spent the day baking and decorating a marble cake with chocolate frosting…
AND… These spectacular vanilla dinosaur muffins!!!
SO! Here is my bonus recipe for this week
Even without the dinosaur pan, these are delicious muffins that would taste great with chocolate or butter cream frosting. You could add chocolate chips or any kind of chopped nut to add a twist! I colored some using gel food coloring. I also added some dutch cocoa to the end of the batter to make chocolate dinosaurs.
Preheat oven to 350˚ F (177˚ C).
Ingredients:
2 1/4 cups flour
1 2/3 cups sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup butter, softened
1 cup vanilla yogurt
4 eggs
2 teaspoons vanilla extract
Directions:
Grease and flour pan; set aside. In medium bowl, stir together flour, sugar, baking powder, and baking soda; set aside. In large bowl, mix together butter, yogurt, eggs, and vanilla. Gradually add flour mixture, scraping bowl often. Beat on medium speed 1 minute. Spoon batter into prepared pan, filling cups two-thirds full. Bake for 18-20 minutes, until toothpick inserted comes out clean. Remove from oven and cool 10 minutes in pan. Invert cakes onto cooling rack and cool completely. Decorate as desired.
Mmm… Delicious! See my Flickr for more pictures.
My next project is to make these Red Velvet Cake Balls! I can’t wait!
Yours,
Franny.
I have recently acquired this Dinosaur muffin pan. It is even shaped like a dino foot!
I am so terribly excited for a few reasons.
1. It came with the recipe to make these vanilla dinosaurs
2. I am going to the grocery store after my night class to pick up the ONLY ingredient I do not have, Vanilla Yogurt.
3. My 22nd birthday is tomorrow! I am making these dino treats for my party on Friday! 
I’ll post the recipe with pictures soon!
Happy Nomming!
Preheat oven to 450˚ F (232˚ C).
Ingredients:
2 C. flour
4 t. baking powder
1/2 t. salt
2 t. sugar
1/2 C. shortening
2/3 C. milk
Directions:
Sift all dry ingredients together; cut in shortening. Add milk and mix. Roll out on floured surface; cut into shapes using a small drinking glass or round cookie cutter. Bake for 10 to 12 minutes.
Franny Bakes!