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Our Favorite Holiday Recipes

18 Nov 2016 · Jen Gimbert

 

Image result for happy thanksgiving

 

We can’t believe Thanksgiving is next week! Do you have your Thanksgiving menu selected yet? We would love to help by providing you with a few of our favorite tried and true recipes. These recipes have been in our families for generations and we couldn’t think of anyone better to share them with than our clients. Try them out and let us know if you love them as much as we do! Make sure you read all the way to the bottom. That’s where our desserts are! Yum!

 

 

Grandma’s Corn Pudding
1 16 oz can whole kernel corn
1 16 oz can creamed corn
1 stick of butter melted
1 8 oz box of corn muffin mix
1 cup of sour cream
A little salt and pepper

Preheat the oven to 350 degrees.

Mix all ingredients (do not drain the corn) and pour into a buttered shallow 2 quart casserole dish. Cook at 350 for 45-50 minutes and let it sit for a little while after removing from the oven.

You can double the recipe and use a 9×13 casserole dish. Just don’t make it too thick and check as you would with a pumpkin pie to make sure it is firm inside.

Won’t work with a round casserole dish as it will be too deep, needs to be an inch to and inch and a half high. I use a medium size pyrex casserole dish.

Sweet Potato Casserole
3 cups mashed sweet potatoes
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 stick butter, melted
2 eggs
1/2 cup milk

Mix all ingredients together in mixer and place in greased casserole dish.

Topping:

Mix 1/3 stick butter, 1/3 cup flour, 1 cup brown sugar, and 1/2 cup chopped nuts. Spread evenly over sweet potatoes. Bake at 350 degrees for 35 minutes.

Carrot Cake
3/4 cup wheat germ
1 cup all-purpose flour, unsifted
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 8-ounce can crushed pineapple and juice
2 large eggs
1/2 cup vegetable or corn oil
1 teaspoon vanilla
1 1/4 cups grated carrots
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Preheat the oven to 350 degrees.

Stir together the wheat germ, flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. Add pineapple, eggs, oil and vanilla. Beat well with an electric mixer or by hand. Stir in carrots and nuts.

Pour into a well-oiled 10-inch tube or Bundt pan. Bake in preheated oven 45 minutes, or until a cake tester comes out clean. Cool in pan on a rack 10 minutes. Remove from pan and sprinkle with confectioners’ sugar.

Caramel Apple Cake
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups diced, peeled apples
1 cup chopped walnuts
2 teaspoons vanilla
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup light cream
1/4 cup butter
Dash of salt
1 cup confectioners’ sugar
Chopped walnuts, optional

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts, and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely. In the top of a double boiler over simmering water, heat brown sugar, cream, butter, and salt until sugar is dissolved. Cool to room temperature. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with nuts if desired.

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