Pumpkin Pie Squares

Pumpkin_Pie_Bars

Ingredients:

1 cup all-purpose flour
½ cup rolled oats
½ cup packed brown sugar
½ cup butter
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 egg whites
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup packed brown sugar
2 Tablespoons butter
1 cup whipped cream (optional)

Directions:

1. Preheat oven to 350°F (175°C). Spray or grease one 9x13 inch pan.

2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.

3. In a large deep metal bowl, beat egg whites until soft peaks form.

4. Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove.

5. Pour custard into baked crust; bake for 30 minutes or until firm.

6. Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes.

7. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

 

Red Hot Baked Apples

Red-Hot-Baked-Apples-2

Ingredients:

6 apples
½ cup packed brown sugar
cup cinnamon red hot candies
½ teaspoon ground cinnamon

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch square pan.

2. Remove and reserve tops of apples. Core the apples, leaving approximately ½ inch at the bottom. Arrange in the baking dish.

3. In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.

4. Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.

 

Pumpkin Torte

Ingredients:

2 cups crushed graham crackers
½ cup butter, melted
2 eggs, beaten
½ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
2 cups pumpkin puree
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
3 egg yolks
½ cup milk
1 envelope (1 Tablespoon) unflavored gelatin
¼ cup water
2 egg whites, stiffly beaten
½ cup white sugar

Directions:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.

3. In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.

4. Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.

5. In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil.

6. Stir constantly until slightly thickened, about 1 minute. Remove from heat.

7. Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.

8. In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture.

9. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.

 

Pumpkin Cream Cheese Dessert

Pumpkin_Cream_Cheese_Squares

Ingredients:

½ cup butter
cup white sugar
18 whole graham crackers (2 packages), crushed
2 eggs
¾ cup white sugar
1 (8 ounce) package cream cheese, softened
1 envelope (1 Tablespoon) unflavored gelatine
¼ cup water
1 (15 ounce) can pumpkin
3 eggs, separated
½ cup milk
½ cup white sugar
½ teaspoon salt
2 teaspoons ground cinnamon
½ pint whipped cream

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

2. In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.

3. In a medium mixing bowl, beat together the egg yolks, sugar and cream cheese. Pour the mixture over crust.

4. Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool. In a small bowl, dissolve the gelatine in water.

5. In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites.

6. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatine. Allow the mixture to cool for approximately 20 minutes.

7. In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture.

8. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

 

Pumpkin Cranberry Bars

Pumpkin_Cranberry_Bars

Ingredients:

1 (18.25 ounce) package yellow cake mix
2 cups finely chopped pecans or walnuts
½ cup butter or margarine, softened
3 teaspoons pumpkin pie spice
1 (16 ounce) can jellied cranberry sauce
1 Tablespoon orange juice
3 large eggs
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1 Tablespoon vanilla extract

Directions:

1. Preheat oven to 350°F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking dish.

2. Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs.

3. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.

4. Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.

 

Pumpkin Pudding

Pumpkin-Pudding-2

Ingredients:

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
cup butter

Directions:

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.

3. Top the pumpkin mixture with yellow cake mix (dry), melt butter and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown.

4. Allow to cool uncovered and serve.

 

Pumpkin Butter

Pumpkin_Butter

Ingredients:

1 (29 ounce) can solid pack pumpkin puree
1 Tablespoon pumpkin pie spice
1 (2 ounce) package dry pectin
4½ cups white sugar

Directions:

1. Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once.

2. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

 

Pumpkin Apple Cobbler

Pumpkin_Apple_Cobbler

Ingredients:

8 small Granny Smith apples - peeled, cored and sliced
¾ cup pumpkin butter
½ (14 ounce) package pumpkin quick bread mix
4 Tablespoons butter
Sweetened whipped cream (optional)

Directions:

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, stir together the apples and pumpkin butter. Spread evenly into an 8 or 9 inch square baking dish.

3. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.

4. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

 

Pecan Pie Bars

Pecan_Pie_Bars

Ingredients:

3 cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 cup margarine
4 eggs
1½ cups light corn syrup
1½ cups white sugar
3 Tablespoons margarine, melted
1½ teaspoons vanilla extract
2½ cups chopped pecans

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease a 10x15 inch jellyroll pan.

2. In a large bowl, stir together the flour, ½ cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3. Bake for 20 minutes in the preheated oven.

4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1½ cups sugar, 3 Tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans.

5. Spread the filling evenly over the crust as soon as it comes out of the oven.

6. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

 

Rice Krispies Treats Thanksgiving Turkeys

Thanksgiving_Rice_Krispy_Turkeys

Ingredients:

3 Tablespoons margarine or butter
1 (10 ounce) package marshmallows
6 cups Kellogg’s Cocoa Krispies cereal
Candy corn
Mini M&Ms
Pretzels, both sticks and twisted
Peanut butter

Directions:

1. In a large microwave safe bowl, heat margarine and marshmallows at high for 3 minutes, stirring after 2 minutes. Stir until smooth.

2. Add Kellogg’s Cocoa Krispies. Stir until well coated. Using spatula coated with cooking spray or waxed paper, press mixture into 15½ x 10½ x 1-inch pan coated with cooking spray.

3. When slightly cooled, shape cereal mixture into body and head shape using buttered hands. Place on waxed paper or a surface coated with cooking spray. Allow to cool.

4. Using peanut butter and a pretzel, attach head. Decorate head with mini m&ms and candy corn.

5. Insert pretzel rods for legs.

6. Using peanut butter, attach m&ms to twisted pretzel and attach to body with peanut butter.

Note: Best when done in a cool kitchen, or chill peanut butter first.

 

 

 

Holiday Bread Pudding

Holiday-Bread-Pudding-1

Ingredients:

1 (1 pound) loaf white bread, toasted and cut into cubes
2 Tablespoons butter
5 cups half-and-half cream
12 eggs
3 cups white sugar
3 Tablespoons vanilla extract
1 pinch ground cinnamon
1 pinch ground nutmeg

Directions:

1. Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.

2. Beat eggs with vanilla, and then pour over bread. Stir in half-n-half and sugar. Pour into a large baking dish, 13 x 9 inches or larger. Sprinkle with the spices.

3. Bake at 350°F (175°C) for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

 

Indian Pudding

Indian-Pudding-2

Ingredients:

4½ cups milk
cup cornmeal
¼ cup butter
½ cup dark molasses
1 teaspoon salt
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 325°F (165°C). Grease a 1½ quart baking dish.

2. Scald 3½ cups of milk in top of double boiler over direct heat. Remove milk from heat.

3. Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.

4. Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.

5. Bake in the preheated 325°F (165°C) oven for 1½ hours.

 

Cranberry Jell-O Salad

Cranberry-Jello-Salad-2

Ingredients:

2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 Tablespoon mayonnaise

Directions:

1. Drain crushed pineapple and save ¼ cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour ½ of the mixture in a bowl and leave at room temperature, set the other ½ in the refrigerator until firm.

2. In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin.

3. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

 

Chocolate Custard Bread Pudding

Ingredients:

1½ cups milk
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar, divided
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups day-old bread cubes
½ cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C).

2. In a double boiler, heat together the milk and chocolate until chocolate is melted.

3. In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.

4. Beat together the eggs, 3/4 sugar and vanilla; blend together with chocolate mixture.

5. Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.

6. Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

 

Pumpkin Bars

Ingredients:

¾ cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar

Directions:

1. Preheat oven to 350°F (175°C). Butter and flour a 10x15 inch jellyroll pan.

2. In a large bowl, cream together ¾ cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.

3. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

4. In a medium bowl, mix together the cream cheese,  cup butter, and vanilla until smooth.

5. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.