When it comes to making quick, healthy and inexpensive dishes, she is the queen. TV personality and entrepreneur Sandra Lee has some recipes for you to try at home.
Buttermilk Almond Pumpkin Spice Quick Bread
1 package Buttermilk Almond Spice Quick Bread Mix
2 large eggs
8 Tbsp (1 stick) butter, melted and cooled to room temperature
2/3 cup well-shaken buttermilk, room temperature
1. Preheat oven to 350 degrees. Lightly spray a 8”x4” or 9”x5” loaf pan with nonstick cooking spray.
2. In a large bowl, whisk the eggs until blended. Whisk in the melted butter until mixture starts to thicken slightly. Add the buttermilk and whisk until combined.
3. Sprinkle the loaf mix over the mixture and use a rubber spatula to fold the batter together until just combined. Make sure there are no pockets of dry mix, but do not over mix.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake, rotating the pan halfway through the cook time, until a toothpick inserted into the center of the loaf comes out clean. (55-60 minutes). Transfer the pan to a wire rack and let cool for 15-20 minutes. Run a small blade around the edge of the pan. Carefully remove the loaf from pan and cool completely before serving. Makes 12 awesome slices.
Pumpkin Spice Cheesecake Brownies
1 package Pumpkin Spice Brownie mix
3 oz cream cheese, room temperature
3 large eggs
6 Tbsp unsalted butter, melted and warm
1 pouch Pumpkin Swirl
1. Preheat oven to 325. Lightly spray an 8" square baking pan with nonstick cooking spray.
2. In the bowl of an electric mixer fitted with paddle, beat the cream cheese on medium speed until smooth, 1-2 min. Add the Pumpkin Swirl pouch and beat until well combined, about 1 min. with the mixer running on medium speed, add one egg and beat until the batter is completely smooth ( about 30 seconds), stopping the mixer as needed to scrape down the sides of the bowl. set the pumpkin swirl base aside.
3. In a large bowl, whisk 2 eggs until blended. Whisk in the melted butter. Sprinkle the brownie mix on top and gently fold together with a rubber spatula until the mix is completely incorporated.
4. Pour half the brownie batter into the prepared pan and smooth the top with the spatula. Drop large spoonfuls of the pumpkin swirl batter and the remaining brownie batter on top, alternating to create a checkerboard pattern and using both batters. Insert the tip of a table knife into the batters and make figure- eight motions to create a marbleized effect.
5. Bake 30-35 minutes, rotating the pan 180 degrees halfway through. The brownies are ready when a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool completely before cutting. Makes 12 large brownies.