Four Layer Pumpkin Cake from Kraft

This is what I’m planning to make for our Thanksgiving pot luck!  Let me know what you think!  I thought I would pass it along!  Happy Thanksgiving!  Happy Eating!

FOUR LAYER PUMPKIN CAKE

 

Mini Pumpkin Cheesecakes

It’s Thanksgiving week!  Here’s my recipe for today to inspire Thanksgiving in all of us!  It’s very good!  I made it this past weekend.  It’s very easy, very quick, and very yummy!

You will need:

• Box of Gingersnaps
• 3/4 cup sugar
• 2- 8oz. packages of cream cheese, softened
• 1 teaspoon pumpkin pie spice
• 1 tablespoon corn starch
• 2 eggs
• 1 cup pumpkin
• muffin liners

Preheat your oven to 325F

Line a muffin pan with a liner.  I made about 24 cheesecakes.  Place a gingersnap in each liner. 

Beat the 2 pkgs of cream cheese and 3/4 cup sugar together.  Add the corn starch and pumpkin pie spice.  Add the 2 eggs, beating thoroughly. Finally, add in the pumpkin.  Make sure to scrape your bowl often.  The cream cheese will like to stick to the sides!

Pour the mixture onto each gingersnap and fill about 3/4ths full.  Make sure they are all even.  Bake for about 20 minutes. Be sure to watch them because it may take more or less! 

Let them cool for a few minutes and place in the refrigerator for about an hour to fully set up.

Top them off with a dollup of whipped cream and enjoy!

 

I really want to make brownies from a mix that calls for 2 eggs, and I only have 1. What do I do??

Have I got a deal for you.  Send $29.95 to the following address for my miracle egg substitute and you’ll never ever need 2 eggs again!

Ha ha, I’m just kidding, but I will give you the address if you just want to send me some money for the “fun” of it! 

So, this week has been one of the those that hit near some of my worst.  I was craving a brownie.  I have a recipe from scratch that only calls for 1 egg, but I was so tired and just wanted to use the mix so there would be less clean up and less items to get out.  Well the mix box called for 2 eggs along with 1/3 cup oil, and 1/4 cup of water I do believe.  I only had 1 egg.  I decided it was worth the try…yes, I wanted it that bad!  Well, they were EXTRA chewy, but I am positive they taste better!  I’m serious!  So, some tips for 1 egg brownies…..

• cut them as soon as you can while they are still hot, otherwise they will be very hard to cut
• you may like the chewy, but if you don’t, microwave them for just a few seconds individually on a napkin and they taste absolutely wonderful!! 
• Leave me any questions you may have about this or other questions….I’m going to get a 1 egg brownie!

Happy Baking!

 

P.S.~ That Thanksiving meal is less than a week away!!!!!!!

 

Applesauce

4 Apples cut into fourths 

1/2 cup water

1/4 cup brown sugar

Some cinnamon, and some less nutmeg(dash)

 

Put your apples in a saucepan and pour the water over them and cook over med/high heat stirring to break them up.  (water needs to have a constant boil)  Yes, they will look like they don’t have enough water, but they do!  

After they are broken up and soft, stir in brown sugar and the cinnamon and nutmeg.  I like mine to have small pieces of soft apple left.  If you don’t, you will have to cook the apples awhile.  

This is one of my favorite sides!  I could even eat it for dessert!  ENJOY!

 

Hot Fudge Sundae Cake

WOW!  This is SO good!  I found this in my Betty Crocker Cookbook and I had never even noticed it before!  Wow, it’s just amazingly good!  It was fun to make after a vacation of camping and cooking out!  Enjoy!

1 cup all-purpose flour

3/4 cup granulated sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup chopped nuts, if desired {i skipped this and it was still great! :) }

1 cup packed brown sugar

1/4 cup baking cocoa

1 3/4 cup VERY hot water (I used hot water from the coffee maker)

How to:

Heat oven to 350 F.

Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in UNGREASED square pan.  {note: They say 9×9x2, but I only have an 8×8x2 and it did just fine.}  Mix in oil, milk and vanilla with a fork until it’s smooth.  Stir in nuts.  Spread across pan.  {I mixed all of this in the pan…very easy cleanup that way..AND no wasted yummyness in that extra pan!}

Sprinkle the brown sugar and 1/4 cup cocoa over the batter and then pour the water over the batter evenly  Careful when you carry it to bake, because the pan can become hot.

Bake it about 40 minutes or until the top is dry. {Mine was done in 20-30 minutes.}

I let it cool awhile and then spooned it into dishes with a scoop of vanilla ice cream on top!  The bottom layer will be very liquidy…and then turn to almost a pudding…you haven’t done a thing wrong!! 

Enjoy!  I will try and get a picture up here soon! 

<3   BaKeRiStA

 

Apple Pie!

Pastry
2	cups all-purpose flour
1	teaspoon salt
2/3	cup plus 2 tablespoons shortening
4	to 6 tablespoons cold water
Filling
1/3	to 1/2 cup sugar
1/4	cup all-purpose flour
1/2	teaspoon ground cinnamon
1/2	teaspoon ground nutmeg
1/8	teaspoon salt
8	cups thinly sliced peeled tart apples (8 medium){I use Golden Delicious!}
2	tablespoons butter or margarine

1.	In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2.	Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface.  refrigerate about 45
3.	Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4.	In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
5.	Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
6.	Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Yum Yum!  This is such a delicious recipe!  My brother just got back from WV where I ordered an Amish apple pie yet they were all out.  Apparently those Amish are great cooks, but I’m a skeptic.  I think mine is pretty tasty–guess I won’t know for sure till we go again! 

AND MY CINNAMON ROLLS ARE BETTER :-p 

 

Strawberries and Cream Dessert

WOW, can you get any better than this?  Who can resist something with stawberries!!!!!!!!!! Crust
1	pouch Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
Filling
1	cup white vanilla baking chips (6 oz)
1	package (8 oz) cream cheese, softened
Topping
4	cups sliced fresh strawberries
1/2	cup sugar
2	tablespoons cornstarch
1/3	cup water
10	to 12 drops red food color, if desired

1.	Heat oven to 350°F. Spray bottom only of 15×10x1- or 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.
2.	In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3.	In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.   Source:Betty Crocker

 

Little Lemon Meringue Pies

Crust:

 

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt

 

Lemon Filling:

 

1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed

 

Meringue:

 

1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt

 

1 (6-cup) standard non-stick muffin tin Crust:
Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Lemon Filling:
Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.

Meringue:
Bring a few inches of water to a boil in a saucepan that can hold a standing mixer’s bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.

 

 

Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

 

For Busy Bakers:

 

They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

 

To make ahead in stages:

 

- The crusts can be made, baked and frozen up to 2 weeks.
- The curd can be made up to 3 days in advance and refrigerated.
- The meringue can be made up to 1 day in advance and refrigerated.

 

SOURCE: Food Network 

 

Cinnamon Coffee Cake

~*QUICK & EASY!!*~       no mixer required!  ONE BOWL!

preheat the oven to 375

mix together:

1 1/2 cups flour

1 cup sugar

2 teaspoons baking powder

add 4 tablespoons butter and work it into the mixture till it becomes course.

add 1 egg and 1/2 cup milk

Pour into a greased 8×8 pan.  Sprinkle a mixture of cinnamon and sugar on top and bake for 20 minutes!

best served WARM!!

 

Strawberry Shortcake

Ahh the joys of spring!  FRESH FRUIT!!!  I have been eating apples and grapes and such like they were going out of style and I’ve even had some watermelon and cantaloupe but yesterday on a trip to the grocery store there were STRAWBERRIES on sale!!!!!!!!  YAY!  So in my mind the only way to welcome back spring is with a delicious strawberry shortcake!!!!!!!!!!!!!!!!!!!!!!!!!!!  I made it very easy–I got 2 boxes of strawberries, a cake mix, and cool whip.  And let me add, all of these items were on sale!  Strawberries were 2 for $5, cake was 10 for $10 (i got a couple extra) and cool whip was on sale for $.99!!  So I made it all last night and it was so good!  So I thought I’d pass it along!  I also brought it for my lunch today!!    I can’t wait!!  So go out and get you the good stuff to make this one of a kind dessert!  ENJOY!