Mini Apple Dumplings
Valerie Harris
Valrico, FL
I found the idea for this recipe in a small cooking pamphlet over 25 years ago. I tweaked it to taste even better, and have made it every year at the first sign of cool weather. Every time I made it, my husband’s and my three boys’ faces would light up with glee. Now our daughters-in-law and our granddaughter Ivy love it too!
8-oz. tube refrigerated crescent rolls
1 Granny Smith apple, cored, peeled and sliced into 8 wedges
8 caramels, unwrapped
2 to 3 t. butter, diced
1/4 c. sugar
1-1/2 T. cinnamon
Optional: 1/4 c. mini semi-sweet chocolate chips
1/4 c. powdered sugar
1 to 2 T. whipping cream or milk
Optional: 1/4 c. chopped walnuts
Separate crescent rolls and lay them on a lightly greased baking sheet. In the center of each triangle, place an apple slice, a caramel and 1/4 teaspoon butter. Mix sugar and cinnamon; sprinkle a small amount over rolls. If desired, sprinkle a few chocolate chips over each. Fold up all sides; pinch dough together to seal well. Fold to make a little pocket dumpling. Bake at 375 degrees for 11 to 13 minutes, until golden. In a small bowl, mix powdered sugar with enough cream or milk to make an icing that can be drizzled. Allow dumplings to cool slightly; drizzle with icing while still warm. Sprinkle with nuts, if desired. Serves 8.
For fall fun, grab your sweaters, pack a picnic lunch and take the family on a trip to an apple orchard. Pick your own apples, go on a wagon ride and sample fresh-pressed cider...what a sweet way to make memories!
Taffy Apple Cupcakes
Angie Biggin
Lyons, IL
What fun...gooey caramel-topped cupcakes on a stick!
18-1/4 oz. pkg. carrot cake mix
1 c. Granny Smith apples, cored, peeled and finely chopped
1/2 t. cinnamon
20 caramels, unwrapped
1/4 c. milk
1 c. pecans or walnuts, finely chopped
12 wooden craft sticks
Prepare cake mix according to package instructions; stir in apples and cinnamon. Fill paper-lined jumbo muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes, until a toothpick inserted near center tests clean. Combine caramels and milk in a small saucepan over low heat; stir until melted and smooth. Spread caramel over cooled cupcakes; sprinkle nuts over top. Insert a craft stick into center of each cupcake. Makes one dozen.
Dress up plain paper napkins for dinner with a large turkey rubber stamp and a colorful stamp pad...oh-so festive!
Chocolate Chip Cookie Cake
Ian White
Chesapeake, VA
My aunt shared this scrumptious recipe with me.
2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
1 t. vanilla extract
2 eggs, beaten
12-oz. pkg. semi-sweet chocolate chips
Combine flour, baking soda and salt in a medium bowl; set aside. In a separate large bowl, beat butter, sugars and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Spread in a greased 16" round pizza pan. Bake at 350 degrees for about 20 minutes, until golden. Slice into wedges to serve. Makes 15 servings.
Freeze dollops of whipped cream ahead of time to use for desserts...what a time-saver! Drop heaping tablespoonfuls onto a chilled baking sheet and freeze. Remove from the baking sheet and store in a plastic zipping bag. At serving time, place a dollop on a dessert portion...it will thaw in just a few minutes.
Favorite S’mores Pie
Lisa LaGaipa
Monroe, CT
My nieces just love s’mores, so I made this dessert for their high school graduation party...it was a huge hit! I hope you enjoy it as much as our family & friends do.
2/3 c. whipping cream
12 1-oz. sqs. semi-sweet baking chocolate
9-inch graham cracker crust
2-1/2 c. mini marshmallows, divided
1/4 c. milk
8-oz. container frozen whipped topping, thawed
Optional: chocolate curls
Pour cream into a microwave-safe medium bowl. Microwave on high for 1-1/2 minutes, or until very warm. Add chocolate squares; let stand for 2 minutes in microwave. Whisk until chocolate is melted and very smooth; pour into pie crust. Refrigerate for 30 minutes, or until firm. Combine 2 cups marshmallows and milk in a large microwave-safe bowl. Microwave on high for 1-1/2 minutes; stir until smooth. Refrigerate for 15 minutes, or until mixture is completely cooled. Stir in whipped topping; spread over chocolate mixture in crust. Refrigerate for at least 3 hours. Sprinkle remaining marshmallows on top. If desired, garnish with chocolate curls. Makes 8 servings.
Host a neighborhood pie party! Invite everyone to tie on an apron and bring their best-loved pie to share, along with extra copies of the recipe. Bring home some new-to-you recipes...one of them just might become a favorite!
Chocolate Pistachio Dessert
Dawn Psik
Aliquippa, PA
This dessert is sooo light, creamy and tasty! It can be made well ahead of time and refrigerated, so it’s perfect for parties.
3 c. milk
3.4-oz. pkg. instant pistachio pudding mix
3.4-oz. instant white chocolate pudding mix
8-oz. container frozen whipped topping, thawed
14.4-oz. pkg. graham crackers, divided
16-oz. container chocolate frosting
In a large bowl, whisk together milk and pudding mixes for 2 minutes. Let stand for 2 minutes, until softly set. Fold in whipped topping. In an ungreased 13"x9" baking pan, layer 1/3 of the graham crackers and half the pudding mixture; repeat layers. Top with remaining graham crackers. Refrigerate for at least one hour. Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15 to 20 seconds until softened, stirring once. Spread over dessert. Chill for at least 20 minutes, or until frosting is set. Makes 15 to 20 servings.
Winter is on the way...get ready by making some super-easy fire-starters to fill a basket by the hearth. Fold sheets of newspaper into small squares and tie package-style with kitchen string. To use, tuck a square under the firewood and light with a match.
Meringue Nut Pie
Corinne Britt
White Settlement, TX
This pie is really delicious and doesn’t taste like a diet pie! I made up this recipe because my husband loved a special pie they served at a Luby’s restaurant, but he and I are diabetic and I would not let him have it. This pie turned out so yummy that even our visitors do not suspect there’s anything different about it.
1 c. chopped pecans or walnuts
1 c. saltine crackers, coarsely crushed
2 t. baking powder
4 egg whites, beaten
1/4 t. cream of tartar
1/2 c. sugar
1 t. vanilla extract
1-oz. pkg. sugar-free instant chocolate pudding mix
2-1/2 c. milk, divided
1.3-oz. env. whipped topping mix
Optional: 2 T. finely chopped pecans or walnuts
Mix together nuts, cracker crumbs and baking powder; set aside. With an electric mixer on low speed, beat egg whites until frothy. Increase speed to medium; add cream of tartar and beat until soft peaks form. Gradually beat in sugar. Beat on high speed until stiff peaks form; beat in vanilla. Fold in nut mixture with a spoon. Spread in a 9" pie plate that has been sprayed with non-stick vegetable spray. Place on middle rack of oven; bake at 325 degrees for 40 minutes. Let cool completely; crust may crack and fall slightly as it cools. Cover and refrigerate until ready to serve. Combine pudding mix and 2 cups milk; whisk together for 2 minutes. Let stand until softly set; pour into crust and smooth out. Combine topping mix and remaining milk; beat until stiff peaks form. Spoon over filling. If desired, sprinkle with nuts. Keep refrigerated. Makes 8 servings.
Small drawstring bags sewn of calico fabric are sweet table favors. Fill them with spiced tea bags for a special surprise.
Boiled Cider Spice Cake
Jeanette Busby
Dedham, MA
A delicious Bundt® cake...dust it with powdered sugar and give it the place of honor on the dessert table at Thanksgiving.
1 c. raisins
2 c. all-purpose flour, divided
1 c. apple cider
1 c. brown sugar, packed
1/2 c. butter
1/2 t. salt
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
Toss raisins in one tablespoon flour to coat. In a large pot, combine cider, brown sugar, butter and raisins. Bring to a boil over medium heat; remove from heat. Sift together remaining flour and all other ingredients. Add flour mixture all at once to hot mixture; immediately stir rapidly into hot mixture. Pour batter into a greased Bundt® pan. Bake at 350 degrees for about 30 minutes, or until firm and a toothpick tests clean. Cool cake in pan on a wire rack for 10 minutes. Turn cake out of pan and cool completely on rack; remove to a cake plate. Makes 8 to 10 servings.
Garnish a Bundt® cake with a sparkling bunch of sugared grapes...so pretty! Just brush grapes with a thin mixture of meringue powder and water, roll in fine sugar and let dry.
Tried & True Pecan Pie
Gloria Robertson
Midland, TX
In a word...delectable!
4 eggs
1 c. sugar
16-oz. bottle light corn syrup
1/2 c. butter, melted
1 t. vanilla extract
1/4 t. salt
3 c. pecan halves
Optional: 1 c. sweetened flaked coconut
2 9-inch deep-dish pie crusts
In a large bowl, beat eggs until frothy; whisk in sugar. Add corn syrup and mix well; mix in melted butter, vanilla and salt. Add pecans and coconut, if using; mix with a wooden spoon. Pour into crusts; bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake an additional 55 to 60 minutes, until a knife tip inserted in center comes out clean. Cool on wire racks. Makes 2 pies, 6 to 8 servings each.
For a crisp, golden top crust on pies, brush water over the unbaked crust and sprinkle it with sugar before popping into the oven.
Spicy Pumpkin Raisin Cake
Kimberly Pfleiderer
Galion, OH
An easy-to-make cake that’s filled with fall flavors! Tuck a square into family members’ lunchboxes for a sweet surprise.
2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. pumpkin pie spice
1/2 t. ground cloves
2 c. sugar
4 eggs, beaten
1 c. oil
15-oz. can pumpkin
1 c. raisins
16-oz. container cream cheese frosting
In a large bowl, combine all ingredients except frosting. Mix completely. Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 40 to 50 minutes, or until a toothpick inserted in center comes out clean. Cool cake before frosting. Makes 10 to 12 servings.
Most fruit pies and cobblers can be frozen for as long as 4 months...what a time-saver! Cool completely after baking, then wrap well in plastic wrap and two layers of aluminum foil before freezing. To serve, thaw overnight in the refrigerator, bring to room temperature and rewarm in the oven.
Carrot Surprise Cake
Barbara Bower
Orrville, OH
This delicious recipe was shared with me by an old friend I worked with, years ago...it has been a family favorite for three generations now. Sometimes I use mini Bundt® pans too...just remember to decrease the baking time.
8-oz. pkg. cream cheese, softened
2 c. sugar, divided
4 eggs, divided
2 c. all-purpose flour
2 t. baking soda
2 t. cinnamon
1 c. oil
3 c. carrots, peeled and shredded
Optional: 1/2 to 1 c. chopped nuts, 1 c. golden or dark raisins
Garnish: powdered sugar
Blend together cream cheese, 1/4 cup sugar and one egg until well mixed; set aside. In a separate large bowl, combine remaining sugar, flour, baking soda and cinnamon. Add oil and remaining eggs; stir until moistened. Fold in carrots; add nuts or raisins, if desired. Reserve 2 cups of batter. Pour batter into a greased Bundt® pan. Spoon cream cheese mixture over batter and spread around pan. Spoon reserved batter over cream cheese layer. Bake at 350 degrees for 45 minutes, or until a toothpick tests clean. Let cake cool in pan for 10 minutes before turning out. Sprinkle with powdered sugar. Makes 8 to 10 servings.
Offer mini portions of rich cake, cobbler or pie layered in small glasses with whipped topping and a crunchy topping. Guests can take “just a taste” of something sweet after a big dinner or sample several yummy treats.
Praline Ice Cream Dessert
Emma Wilson
Cordell, OK
This is really yummy and hard to resist! It’s handy to take to church socials or serve for Sunday dinner dessert...just make it ahead and pop it into the freezer.
2 c. all-purpose flour
1/2 c. quick-cooking oats, uncooked
1/2 c. brown sugar, packed
1 c. margarine, melted
1 c. chopped nuts
12-oz. jar caramel ice cream topping, divided
1/2 gal. vanilla ice cream, softened
Mix together flour, oats, brown sugar, margarine and nuts. Spread mixture on a lightly greased baking sheet. Bake at 400 degrees for 15 minutes, watching carefully to avoid burning. Let cool; crumble. Spread half of mixture in a greased 13"x9" baking pan. Drizzle with half of caramel topping; spread ice cream over topping. Sprinkle remaining crumbled mixture on top of ice cream. Drizzle with remaining topping. Freeze for 2 hours to overnight before serving. Makes 12 to 15 servings.
What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?
Pumpkin Custard Crunch
Donna Borton
Columbus, OH
I have made this festive dessert for years. I love pumpkin and make a lot of oatmeal desserts, and just came up with the combination. Try it plain or top it with vanilla ice cream like my husband does!
29-oz. can pumpkin
3 eggs, beaten
2 t. pumpkin pie spice
1 t. cinnamon
14-oz. can sweetened condensed milk
1 c. milk
2 t. vanilla extract
Mix pumpkin, eggs and spices well; stir in condensed milk, milk and vanilla. Pour into a greased 13"x9" baking pan; spoon Crunch Topping over pumpkin mixture. Bake at 350 degrees for 45 to 60 minutes, until a knife comes out clean. Watch carefully so that topping doesn’t burn. Serve warm. Makes 9 to 12 servings.
Crunch Topping:
3 c. quick-cooking oats, uncooked
1 c. brown sugar, packed
1 c. all-purpose flour
1 t. cinnamon
1 c. walnuts or pecans, crushed
1 c. margarine, melted
Stir together oats, brown sugar, flour, cinnamon and nuts. Pour melted margarine over top; toss to mix.
Kids will feel extra-special when served sparkling cider or cranberry juice cocktail in long-stemmed plastic glasses.
Cinnamon-Apple Bread Pudding
Susan Fracker
New Concord, OH
My husband LOVES bread pudding but I am not a raisin fan. This recipe is the result of a delicious compromise.
1 loaf cinnamon swirl bread, cubed
2 c. milk
4 eggs, beaten
1 c. applesauce
1 c. sugar
2 T. vanilla extract
1/2 t. cinnamon
1/4 t. nutmeg
1/4 c. butter, melted and cooled slightly
Place bread cubes in a large bowl and pour in milk; let stand a few minutes until moistened. In a separate bowl, combine eggs, applesauce, sugar, vanilla and spices. Drizzle melted butter over bread mixture; toss lightly. Add egg mixture to bread mixture and stir well. Let stand for 10 minutes. Place mixture in a buttered 13"x9" baking pan. Bake at 350 degrees for about 45 minutes, until golden and a knife tip inserted in center comes out clean. Let cool slightly while making Caramel Sauce. Serve warm, topped with sauce. Makes 10 to 12 servings.
Caramel Sauce:
18-oz. container caramel apple dip
1/4 c. half-and-half
Place caramel apple dip with half-and-half in a small saucepan. Cook and stir over low heat until warm and smooth. Add a little more half-and-half if too thick.
Enjoy a homestyle dessert like warm gingerbread or bread pudding in front of a crackling fireplace...pure comfort!
Brenda’s Fruit Crisp
Brenda Smith
Gooseberry Patch
Here’s my favorite dessert recipe...it’s a yummy way to use a bumper crop of peaches, apples or berries!
5 c. frozen peaches, apples or berries, thawed and juices reserved
2 to 4 T. sugar
1/2 c. long-cooking oats, uncooked
1/2 c. brown sugar, packed
1/4 c. all-purpose flour
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. vanilla extract
Optional: 1/4 c. sweetened flaked coconut
1/4 c. butter, diced
Optional: vanilla ice cream
Place fruit and juices in an ungreased 2-quart casserole dish; stir in sugar and set aside. In a medium bowl, mix oats, brown sugar, flour, spices, vanilla and coconut, if using. Add butter to oat mixture; combine until mixture becomes coarse. Sprinkle over fruit. Bake at 375 degrees until golden and tender, 30 to 35 minutes. Serve warm, topped with ice cream if desired. Serves 6.
Replace the graham cracker crust in your favorite pie recipe with a snappy new flavor! Crush gingersnap cookies to make one cup crumbs. Toss crumbs with 3 tablespoons melted butter, press into a pie plate and add filling as usual.
Country Pineapple Pie
Dianne Amyett
Granbury, TX
This was my grandmother’s recipe. I can picture her puttering around in her little kitchen, with fresh black-eyed peas cooking in a pot, cornbread browning in an old cast-iron skillet and this delicious pineapple pie baking in the oven. What wonderful memories!
1/2 c. sugar
1/4 t. salt
1/4 c. cornstarch
1/3 c. water
20-oz. can crushed pineapple, drained and 1 cup juice reserved
2 9-inch pie crusts
Mix together sugar, salt and cornstarch in a small saucepan; add water and reserved pineapple juice. Cook over medium heat, stirring constantly until thick and clear. Add pineapple; remove from heat. Place one pie crust in a 9" pie plate; pour pineapple filling into crust. Add top crust; pinch to seal and cut vents. Bake at 425 degrees for 30 minutes. Makes 8 servings.
For a fresh table decoration, arrange berry-covered twigs of bittersweet in quart-size Mason jars. Fill jars with water. Set an oyster jar votive holder inside each jar rim and top with a votive candle.
Great-Grandma’s Blue Goose Pie
Judy Taylor
Butler, MO
My mother-in-law is a fabulous cook and her kitchen table has been a haven of comfort for many years. After raising five children, she hasn’t slowed down...if anything, she’s become busier! Her children, grandchildren and now great-grandchildren are treated often to her tasty homemade cooking like this yummy berry pie.
2 9-inch pie crusts
2-1/2 to 3 c. sugar, divided
3 c. gooseberries
1 c. blueberries
3 T. instant tapioca
Garnish: water, 2 t. sugar
Place one pie crust in a 9" pie plate; sprinkle with 2 tablespoons sugar and set aside. Mix together berries and remaining sugar in a microwave-safe bowl. Microwave on high setting for about 5 minutes, checking often, until berries start to pop open. Transfer berry mixture to pie crust. Cover with top crust; crimp to seal and cut small slits in crust. Sprinkle crust with a little water and then sprinkle with sugar. Bake at 350 degrees until golden, about 45 minutes. Serves 5 to 6.
Need a few more chairs for the dining room table? Mix-and-match tag-sale chairs are easily pulled together...just add a coat or two of matching paint.
Caramel Flan Cheesecake
Julie Bruce
Simi Valley, CA
My husband loves flan, so I created this recipe for him. It’s a delicious treat, especially when strawberries are in season...the combination is beyond decadent. My family & friends request it again & again for celebrations of all kinds.
16-oz. jar caramel ice cream topping
8-oz. pkg. cream cheese, softened
5 eggs
14-oz. can sweetened condensed milk
12-oz. can evaporated milk
1 t. vanilla extract
Garnish: whipped cream, extra caramel topping
Optional: strawberries, sliced and tossed with sugar
Remove lid from topping jar; microwave jar for about 15 seconds, until topping is pourable. Pour 1/3 cup topping into a 10" glass pie plate, tilting to coat bottom and sides. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time. Beat in milks and vanilla until smooth; pour into pie plate and set aside. Place a wire rack in a roasting pan. Set pie plate on rack; place roasting pan in oven. Pour enough water into roasting pan to reach halfway up sides of pie plate. Bake at 350 degrees for 50 to 60 minutes, until center is just set. Cool for one hour on a wire rack; chill in refrigerator for 8 hours to overnight. To unmold, set pie plate in a shallow hot water bath for 5 minutes. Run a knife around edges of plate; invert onto a serving platter. Serve with whipped cream, extra topping and sliced strawberries, if desired. Makes 8 to 10 servings.
A bountiful garland for the mantel...tie ears of Indian corn, evenly spaced, onto a length of jute.
Ooey-Gooey Baked Apples
Lora Montgomery
Delaware, OH
Warm and cozy...yum!
6 Gala or Jonagold apples, cored
1/4 c. butter, softened
1/4 c. brown sugar, packed
1/4 c. maple syrup
1 t. cinnamon
1/2 c. raisins
1/2 c. walnuts, finely chopped
Garnish: 16-oz. jar caramel ice cream topping
Arrange cored apples in a lightly greased 13"x9" baking pan and set aside. Combine butter, brown sugar, maple syrup and cinnamon in a small bowl; stir in raisins and walnuts. Spoon mixture into center of apples; cover with aluminum foil. Bake at 325 degrees for one hour to one hour and 15 minutes, until apples are tender. Serve warm with caramel topping. Makes 6 servings.
When buying fresh baking spices, don’t discard the old ones...use them in a stovetop potpourri. Add cinnamon sticks and whole cloves to a saucepan of water...toss in apple or orange peels too. Bring to a low simmer, adding more water as needed...delightful!
Halloween Cookie Pizza
Flo Burtnett
Gage, OK
Fun for kids to make...more fun to eat!
3/4 c. brown sugar, packed
1/2 c. shortening
1 egg, beaten
1 T. water
1 t. vanilla extract
1-1/4 c. all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 c. butterscotch chips
1 c. mini marshmallows
1/2 c. milk chocolate chips
1/2 c. mixed nuts, chopped
Beat together brown sugar and shortening until light and fluffy. Add egg, water and vanilla; beat well. In a separate bowl, stir together flour, baking soda and salt; add to sugar mixture. Beat with an electric mixer on low speed until well blended. Stir in butterscotch chips. Spread batter in a lightly greased 12" round pizza pan, leaving a 1/2-inch border. Bake at 350 degrees for 11 to 13 minutes, until set. Remove from oven; sprinkle with marshmallows, chips and nuts. Bake for an additional 5 to 7 minutes, until marshmallows are golden. Cool completely. Drizzle with Chocolate and Orange Drizzles. Let stand until set, about one hour. Cut into wedges. Makes 16 to 20 servings.
Chocolate Drizzle:
1/4 c. milk chocolate chips
1-1/2 t. shortening
Place ingredients in a microwave-safe bowl. Microwave at 50% setting for one minute; stir. Continue microwaving for 15 seconds at a time, stirring each time until smooth.
Orange Drizzle:
1/2 c. powdered sugar
3 drops yellow food coloring
2 drops red food coloring
1 T. water
In a small bowl, stir together all ingredients. Stir until well blended.
Candy Bar Cake
Brandi Begley
Smyrna, TN
As a busy mom, I love this easy-to-make recipe! It’s a clever way to use up mini chocolate candy bars left over from Halloween. It’s my husband’s favorite sweet treat too. I’ve made it several times for his company potlucks and everyone seems to love it. If you wish, use caramel ice cream topping in place of the chocolate syrup.
18-1/4 oz. pkg. chocolate cake mix
14-oz. can sweetened condensed milk, divided
16-oz. can chocolate syrup, divided
12-oz. container frozen whipped topping, thawed
10 to 12 fun-size candy bars, coarsely chopped
Prepare cake mix according to package directions; bake in an 11"x9" baking pan. Cool for about 30 minutes. With a fork, carefully poke through to the bottom, all over top of cake. Pour 3/4 of condensed milk over top, reserving remainder for another recipe. Let stand for 15 minutes. Pour 3/4 of chocolate syrup over milk. Cover and refrigerate overnight to allow milk and syrup to absorb completely. Frost cake with whipped topping; sprinkle with chopped candy bars. Drizzle with remaining chocolate syrup. Makes 12 servings.
Press whole cloves into the surface of a pillar candle to form a pattern...just right for a dessert buffet!
Butterscotch Dumplings
Lisa Knaus
Garnett, KS
This simple dessert uses everyday pantry ingredients, yet it is very sweet, delicious and filling. It has been a favorite of mine since I was little.
1 c. brown sugar, packed
1 T. butter
2 c. water
1-1/4 c. all-purpose flour
1 T. sugar
2 t. baking powder
1/4 t. salt
1/4 c. shortening
2/3 c. milk
Combine brown sugar, butter and water in a skillet; bring to a boil over medium heat. In a separate bowl, blend together flour, sugar, baking powder and salt. Cut in shortening until crumbly. Add milk; stir just until moistened. Drop batter by tablespoonfuls into boiling brown sugar mixture. Cover and cook over low heat for 15 minutes. Serves 6 to 8.
Make a tray of cute pumpkin cupcakes for a Halloween bake sale. Frost cupcakes with orange-tinted frosting and a sprinkle of orange sanding sugar. Top each cupcake with a small green gumdrop for a stem. So clever!
Pumpkin Bread Pudding
Cindy Pepper
Georgetown, DE
A sweet change from the same ol’ pumpkin pie! Garnish with dollops of whipped topping and a dash of nutmeg.
1 loaf white bread, torn into bite-size pieces
30-oz. can pumpkin pie filling
14-oz. can sweetened condensed milk
12-oz. can evaporated milk
4 eggs, beaten
1 c. milk
Place bread pieces in a greased 13"x9" glass baking pan; set aside. In a separate bowl, combine pumpkin pie filling, condensed milk, evaporated milk and eggs. Pour mixture over bread; stir until all pieces are moistened. Add milk a little at a time; stir until well blended and mixture is very moist. Bake at 350 degrees for 45 minutes. Serve warm. Makes 12 servings.
Ask Grandma to spend an afternoon showing you how to make the delicious dessert she’s always been famous for! Be sure to have a pad & pen handy to write down every step, and a camera to take some snapshots. Afterwards, you can sample it together along with cups of steamy hot tea or coffee.
Choco-Mallow Cake
Dawn Raskiewicz
Alliance, NE
This is my own creation...it’s a big hit with my husband too!
12-oz. pkg. marshmallows, divided
18-1/4 oz. pkg. yellow cake mix
12-oz. pkg. dark chocolate chips
Place half the marshmallows in a 13"x9" baking pan that has been sprayed with non-stick vegetable spray; set aside. Reserve remaining marshmallows for another recipe. Prepare cake mix according to package directions. Pour batter over marshmallows in the pan. Sprinkle chocolate chips over top of batter. Bake at 350 degrees for 32 to 37 minutes. Marshmallows will rise to top of cake and chocolate chips will sink to bottom. Makes 8 servings.
The frost is on the pumpkin! For an elegant yet easy fall centerpiece, spray a pumpkin lightly with spray adhesive and sprinkle with clear glitter. Set the pumpkin on a cake stand and cover with a clear glass dome.
Chocolate Zucchini Cupcakes
Michelle Rooney
Sunbury, OH
These are so moist and delicious...no one will guess the secret ingredient is zucchini!
2 c. zucchini, shredded
3 eggs, beaten
2 c. sugar
3/4 c. oil
2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1/2 t. baking powder
1 t. baking soda
1 t. salt
3/4 c. milk chocolate chips
Stir together zucchini, eggs, sugar, oil and vanilla in a large bowl. Add flour, cocoa, baking powder, baking soda and salt; stir in chocolate chips. Spoon batter into 24 paper-lined muffin cups. Bake at 325 degrees for 25 minutes, or until a toothpick inserted near center comes out clean. Cool in pan on wire racks for 5 minutes. Remove from pan; cool completely. Frost with Peanut Butter Frosting. Makes 2 dozen.
Peanut Butter Frosting:
1/2 c. creamy peanut butter
1/3 c. butter, softened
1 T. milk
1/2 t. vanilla extract
1-1/2 c. powdered sugar
With an electric mixer on medium speed, beat peanut butter, butter, milk and vanilla until smooth. Gradually beat in powdered sugar. If necessary, stir in a little more milk until desired consistency.
A quick & easy harvest decoration for frosted cupcakes! Flatten red, yellow and orange fruit roll-ups and cut with a leaf-shaped cookie cutter, then press the “leaves” onto cupcakes.
Aunt Helen’s Apple Cake
Maryann Brett
Johnstown, PA
I can remember eating this dessert at my Aunt Helen’s house when I was a very small girl. It was a real treat, like a pie and cake together in one dessert. She passed away when I was very young, but every fall I make this wonderful cake and remember my Aunt Helen. This is also delicious for breakfast...if it lasts that long!
2/3 c. shortening
1 to 1-1/3 c. sugar, divided
3 to 3-1/2 c. all-purpose flour
1-1/2 t. baking powder
2/3 t. salt
2/3 c. ice water
5 to 6 cooking apples, cored, peeled and thinly sliced
2 t. cinnamon
2 T. butter, diced
Garnish: milk
Optional: sugar, cinnamon
Mix shortening, 1/2 cup sugar, flour, baking powder, salt and water until dough forms. Divide into 2 balls; roll out one ball to fit into bottom and sides of an ungreased 8"x8" baking pan. Add enough apple slices to fill pan almost to the top. Sprinkle apples with remaining sugar to taste and cinnamon; dot with butter. Roll out remaining dough to fit top of pan; press to edges of pan. Pierce dough with a fork to vent. Brush with a small amount of milk. If desired, sprinkle with a little sugar and cinnamon. Bake at 350 degrees for 50 to 60 minutes, until crust is golden. Makes 9 servings.
Tuck a jar of homemade pie filling, a favorite pie recipe and a pie bird into a pretty basket for a thoughtful hostess gift.