APPLE BUTTER PUMPKIN PIE

1 unbaked pie shell
1 cup apple butter
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
3 large eggs
3/4 cup evaporated milk
1 egg white
Whipped cream for serving
Ground cinnamon for garnish, if desired.

Place oven rack in lowest position and preheat oven to 425 degrees.

In a bowl, combine the apple butter, pumpkin, brown sugar, salt and spices; stir in the eggs. Gradually add the milk, mixing well using an electric mixer on low.

Brush the inside of the pie shell with egg white, coating lightly; discard any remaining egg. Using a fork make pricks in the bottom of the crust. Pour the filling mixture into the pie shell and bake at 425 degrees for 15 minutes.

Lower oven temperature to 350 degrees and bake an additional 35 minutes or until the center is slightly puffed and jiggles a bit when the pan is lightly tapped.


Remove from oven and cool on a wire rack. Serve topped with whipped cream lightly sprinkled with ground cinnamon, if desired. I suggest the cinnamon as it is a blood sugar stabilizer and always a good idea with sweets when it is tasty.

Note: File Photo

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LAYERED PUMPKIN CAKE WITH CARAMEL AND PECANS

I got this cake recipe from a friend's facebook post. It is from Chef Ron Lock and his information is at the end of the post. Haven't tried it yet but I plan to. Perhaps some of you would like to try it, too.

(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Ingredients:

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

Preheat oven to 350°F

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer.

Pour into 2 greased and floured 9-inch round pans.

Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.

BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!

Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

Source: https://www.facebook.com/TheChefRonLock

MANDARIN-ORANGE PINEAPPLE CAKE

A friend from Kentucky sent me this cake recipe. Some call it Pig Cake or Pig Pickin' Cake.

1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Icing
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.

 — with Dianna Emmert Gillia

CREAM CHEESE PEACH PIE DELIGHT

1 package of white or yellow dry cake mix

1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Source Huffington Post

HAVE A SAFE AND HAPPY 4TH OF JULY!

HAPPY FLAG DAY

PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS

This is a Kraft Foods Recipe.

What You Need

52

 vanilla wafers, finely crushed (about 2 cups)

3

Tbsp.  butter or margarine, melted

4

 eggs, divided

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-3/4

cups  sugar, divided

3

Tbsp.  flour

1

Tbsp.  zest and 1/3 cup juice from 2 lemons, divided

1/2

tsp.  vanilla

2

Tbsp.  cornstarch

1/2

cup  water

Fresh blueberries for garnish, optional

HEAT oven to 325ºF.

LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.

SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.

SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve. Garnish each serving with blueberries, if desired.

CRAZY BANANA CAKE WITH CREAM CHEESE ICING

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
 3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

To prepare: Pre-heat oven to 275º F, and grease and flour (or spray), a 9×13 cake pan.

Mash banana and mix with lemon juice and set aside.

In a med bowl, mix flour, baking soda and salt.  Set aside.

If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.

In a large bowl, cream butter and sugar. Beat in eggs, one at a time.  Stir in vanilla. Beat in flour mixture alternately with buttermilk.

Stir in bananas.

Pour into greased/floured (or sprayed) cake pan and bake at 275º F for 1 hour and 10 mins (or until knife comes out clean).

NOW, FOR THE CRAZY PART:

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

No need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.

CREAM CHEESE ICING:

1/2 cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner’s sugar)

1. Cream butter and cream cheese.
2.  Beat in vanilla and icing sugar on low until combined, then high until smooth.

This makes a ton of icing.  You could probably halve the recipe, but I love cream cheese icing, so the thick layer that this produces makes me a very happy hooligan indeed.

Source: Happy Hooligans

STRAWBERRY SHORTCAKE CHEESECAKE

Cheesecake Filling and Whipped Topping

• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 packages (16 ounces each) Driscoll's Strawberries
• 1 1/2 cups heavy cream, divided
• 3/4 cup powdered sugar, divided
• 1 3/4 teaspoons vanilla extract, divided
• 24 ounces cream cheese, room temperature

Strawberry Sauce

• 1 tablespoon water
• 1/2 package (16 ounces) Driscoll's Strawberries, about 7-9 strawberries
• 1/4 cup granulated sugar
• 3/4 teaspoon cornstarch

Shortcake

• 5 tablespoons unsalted butter
• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup plus 2 tablespoons heavy cream
• 
  

Shortcake

1. Preheat oven to 375 degrees. Place a circle of parchment paper into the bottom of a 9 inch springform cake pan and grease the sides.
   Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor.
   Add butter and mix in food processor until combined and mixture resembles coarse crumbs.
   Slowly add heavy cream and pulse in food processor until just moistened.
   Gather dough into a ball. Mixture will still be crumbly and loose.
   Gently knead dough on a non-stick surface until just smooth, about five turns.
   Press dough into an even layer in the springform pan.
   Bake for about 20 minutes or until edges are golden.
   Remove cake from oven and remove from cake pan. Allow to cool on cooling rack.

2. Cheesecake filling and Whipped Topping

   1. Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add 1 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add 1/2 cup of powdered sugar and 1/2 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.
      Add cream cheese to a large bowl and beat until smooth.
      Add 1 tsp vanilla extract and sugar and beat until smooth.
      Fold in whipping cream made in steps 1-5. Set aside.
      Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add remaining 1/2 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add remaining 1/4 cup of powdered sugar and 1/4 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.

   2. Strawberry Sauce

   1. Add water to pureed strawberries.
      Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
      Cook over medium heat, stirring constantly until mixture thickens and come to a boil.
      Allow to boil for 1 minute, then remove from heat.
   2. Allow to cool while you put everything together.

   3. Assembly

      1. Wash and dry strawberries.
         Slice about 6 strawberries into thin strawberries to use around the outside edge.
         Cut the tops off of about 3 cups of small to medium sized strawberries (about 18-20 strawberries).
         Line the same 9 inch springform pan used for the shortcake with parchment paper on the bottom and sides. The parchment paper should stick above the edges of the pan about an inch or two.
         Place shortcake in the bottom of the pan.
         Line the sides of the pan with the sliced strawberries, using the prettiest slices.
         Add about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and sliced berries.
         Place the strawberries, thick side down, on top of the cheesecake. Leave some space between each of the strawberries so that they aren't touching and cheesecake can be added to fill in the space.
         Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit.
         Spread whipped cream topping on top of the cheesecake.
         Cover loosely and refrigerate until firm, about 4-5 hours.
         Once firm, remove cheesecake from spring form pan and top with remaining strawberries, but into quarters.
         Drizzle with strawberry sauce and refrigerate or serve.
      2. 
         Source: Driscoll's 
      3. 
         
3. 
   

COCONUT TOPPED / CREAM CHEESE SHEET CAKE

I got this recipe from a friend who got it from Just a Pinch. It makes a dense cake. There is no baking soda or baking powder used in this cake.

1 cup butter, softened
2 pkgs (3-oz each) cream cheese, softened
6 eggs
2 cups sugar
1 tsp vanilla extract (or 1/2 tsp vanilla and 1/2 tsp coconut extract)
2 1/4 cups cake flour
1/4 cup coconut milk or cream of coconut (optional)

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Cream together the butter, cream cheese, and sugar; beat in the eggs, one at a time. Beat in the vanilla then mix in the flour. Stir in the coconut milk if using.

Spread the batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: As this cake cools it will fall. That is normal.

Frosting:
Note: Doubling this frosting is recommended.

1/4 cup butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract
1 1/2 cups powdered sugar
1/2 cup coconut, toasted, for sprinkling over the top
Note: A few drops of milk, cream, or coconut milk may be added if you prefer a thinner frosting.

Beat the butter, cream cheese, extract, and powdered sugar together until smooth. Sprinkle the toasted coconut over the top.

Cut cake into 24 squares for serving.

BANANA SPLIT COOKIES

1 box milk chocolate brownie mix
1/3 cup vegetable oil
1 large egg
1 tbsp water
1 cup dried banana chips, broken into small pieces
1/2 cup chopped nuts
1/2 cup chopped maraschino cherries

Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick baking spray; set aside.

In a bowl, combine the brownie mix, oil, egg, and water by stirring with a fork until a stiff dough forms. Dough will seem dry but will completely moisten as you stir. (You may knead briefly in the bowl by hand, if you prefer.) Stir in the remaining ingredients.

Working with 1 heaping teaspoon of dough at a time, roll into a ball and place 2-inches apart on the prepared cookie sheets. Lighly press each ball with the heel of your hand to flatten slightly.

Bake at 350 degrees for 12 minutes or just until the center is set. Remove from oven and cool 1 minute on the cookie sheets before removing to wire racks to cool completely.

Variations:
Dried cherries may be substituted for the maraschino cherries.
For additional chocolate punch stir in 1/4 cup chocolate chips.

Note: I got this recipe and picture from Duncan Hines.

PEANUT BUTTER COOKIE LASAGNA

My son absolutely loves 'Nutter Butter' cookies. I will most definitely have to make this. I am already working on my will power since I am a diabetic. Thank you to Hugs and Cookies for posting this.

Ingredients

• 1 box Nutter Butter Cookies
• Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
• peanut butter cups
• ½ cup peanut butter, melted in microwave
• 1 box instant or regular vanilla pudding, prepared according to package

Instructions

1. Line the bottom of an 8x8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften!

SUPER-EASY MARSHMALLOW ICING

• Love this icing from King Arthur Flour.
• 
  
• 2 cups (1 pint) heavy or whipping cream
• 1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use
• 1 cup confectioners' sugar
• 1/8 teaspoon salt
• 1 to 2 teaspoons vanilla extract, optional

1) Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan.

2) Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.

3) Remove from the heat, and stir in the vanilla, if you're using it.

4) Pour the icing into the bowl of your stand mixer or another mixing bowl, and refrigerate until thoroughly chilled, preferably overnight.

5) Remove the icing from the refrigerator. Beat it at high speed, using your stand mixer or an electric hand mixer; it's impossible to beat thoroughly enough by hand, so please use a machine. Scrape the sides and bottom of the bowl to make sure you're incorporating all of the chilled icing.

6) Beat until the icing is smooth and glossy; this will probably take less than a minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.

7) Spread or pipe the icing atop cupcakes, or use it to fill a round layer cake, or ice a 9" x 13" sheet cake.

Yield: 3 to 4 cups icing, enough to ice 24 cupcakes, one 8" or 9" round layer cake, one 9" x 13" cake, or a typical recipe of whoopie pies (about 12 to 18 pies, depending on size).

Variations: 

• This basic white icing can be flavored to taste. To make chocolate icing, add 1/2 cup Dutch-process or natural cocoa powder to the marshmallows and cream before heating. For coffee icing, add 2 teaspoons espresso powder to the marshmallows and cream before heating; once the marshmallows are melted, increase the flavor, if desired, by adding additional espresso powder to taste.
• Personal Note: For really white icing use clear vanilla available in cake supply stores.

CHERRY CRUNCH DUMP CAKE

This recipe is from The Seasoned Mom. It looks so good I have transferred it to my blog for my own personal use. 

Aunt Bee's 5-Minute Cherry Crunch Dump Cake

Author: The Seasoned Mom

Prep time:  5 mins

Cook time:  45 mins

Total time:  50 mins

Serves: 12

Ingredients

• 1 (20 ounce) can of crushed pineapple (not drained)
• 1 (21 ounce) can of cherry pie filling
• 1 package of yellow cake mix
• 1 cup of pecans, chopped
• 1 stick (1/2 cup) butter

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9x13-inch baking pan with cooking spray.
3. Spread pineapple in its juice evenly into the prepared pan.
4. Spoon pie filling over the pineapple.
5. Sprinkle DRY cake mix evenly over the mixture. Sprinkle with chopped pecans.
6. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
7. Bake for 40-50 minutes or until golden. Serve warm.

BTW, all the recipes on www.theseasonedmom.com look delicious.

BANANA CAKE WITH COFFEE FROSTING

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 medium-size (1 1/2 cups) ripe bananas, mashed
1 cup sour cream

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 

Combine the flours, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Frosting:
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tsp instant coffee granules
2 to 3 tbsp milk

In a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Top each piece of cake with a couple of fresh banana slices when serving, if desired.Yield: 12 - 15 servings

Note: This is my version of a recipe I got from an old TOH Holiday Celebrations Book.

SUNDAE CONE CAKE

This is a fun recipe from Kraft Foods.

1

tub   (1.75 qt.) vanilla ice cream, slightly softened

6

 sugar cones, divided

4

oz.  BAKER'S Semi-Sweet Chocolate

1

Tbsp.  oil

1/4

cup   chopped PLANTERS Dry Roasted Peanuts

USE back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm.

UNMOLD dessert onto plate. Remove foil. Break remaining cones into pieces; press into side of dessert.

MELT chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.

Note: Dessert can be store in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.

PECAN CHEESECAKE SQUARES

Love this recipe from Positively Splendid.

For the shortbread layer

1. 1 1/2 cups all-purpose flour
2. 3/4 cup firmly packed light brown sugar
3. 1/2 cup butter, softened
4. 1/2 cup finely chopped pecans
5. For the cheesecake layer
   1. 2 (8-ounce) packages cream cheese, softened
   2. 1/2 cup sugar
   3. 1/2 cup milk
   4. 2 teaspoons vanilla extract
   5. For the pecan pie layer
   1. 3/4 cup firmly packed brown sugar
   2. 1/2 cup light corn syrup
   3. 1/3 cup butter, melted and cooled slightly
   4. 3 large eggs, lightly beaten
   5. 1/4 teaspoon salt
   6. 1/2 teaspoon vanilla extract
   7. 1 1/2 cups pecans
   6. Instructions
      
      1. Preheat oven to 350.
      2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
      3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
      4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
      5. Adapted from Southern Lady Magazine
      6.