CITRUS LATTICE RAISIN-WALNUT PIE

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job but we sure did enjoy eating those nuts in cakes, candies, and pies throughout the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two-crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield. 

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

Note: This is from my old fashion recipe collection.

file photo from wikimedia

GERMAN SWEET CHOCOLATE CREAM CHEESE BROWNIES

 

OldRecipeClipping

SCRUMPTIOUS CHOCOLATE CAKE/RASPBERRY SAUCE

2 cups all-purpose flour

1 1/2 cups sugar
1 1/2 cups buttermilk
2 large eggs
2/3 cup unsweetened baking cocoa
2 sticks butter, softened
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
raspberry sauce (recipe follows)
fresh raspberries for garnish, if desired
16 mint sprigs for garnish, if desired

Preheat oven to 350 degrees.
Lightly grease 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl with mixer set at low speed, combine the flour, sugar, buttermilk, eggs, cocoa, butter, baking powder, baking soda, and vanilla extract just until completely blended.  Increase mixer speed to high and beat 3 minutes.  Spread the batter into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Set pan on a wire rack to cool.  Cut cake into 16 squares and top pieces with the raspberry sauce when serving.  Garnish with a couple of fresh berries and a mint sprig if desired.

RASPBERRY SAUCE:
2 cups thawed frozen raspberries in syrup
2 tbsp sugar
1 tbsp cornstarch

Puree the raspberries in an electric blender; strain and place in a small saucepan.  Stir in the sugar and cornstarch; cook mixture until thickened and boiling.  Sauce may be covered and kept in the refrigerator.

KEY LIME CLOUD SQUARES

This is a recipe I got from Kraft Foods several years ago.

 1-1/3 cups  graham cracker crumbs, divided

1/4

cup  butter, melted

3/4

cup  boiling water

1

pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

1

cup  ice cubes

1

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

1

can  (14 oz.) sweetened condensed milk

3/4

cup  lime juice

2

cups  thawed COOL WHIP Whipped Topping

RESERVE 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.

REFRIGERATE 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

PUMPKIN CHEESECAKE BITES

3/4 cup crushed ginger snaps, divided

3/4 c. 

 crushed graham crackers, divided

4 oz. 

 cream cheese, softened

2 1/2 c. 

 melted white chocolate, divided

1/2 c. 

 pumpkin puree

1 tsp. 

 pumpkin pie spice

pinch of kosher salt

1 tbsp. 

 coconut oil

Line a large baking sheet with parchment paper.

In a small bowl, mix together ginger snaps and graham cracker crumbs; set aside.

In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.

Refrigerate at least 10 minutes, or until ready to serve.

Yields: 14 bites 

recipe and photo from DELISH

PUMPKIN SNICKERDOODLES

• 3 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 2 tsp vanilla extract

• 1/2 cup white sugar
• 4 tsp cinnamon

In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, corn starch, cream of tartar, and salt until well combined. Set aside.

In a large mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for a couple of minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree.

Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30-40 minutes (until you can roll it without it being sticky).

Preheat oven to 350°F. Spray or line two large baking sheets with parchment paper and set aside.

Remove the cookie dough from the refrigerator. Using a 2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leaving 2 inches between each one.

In a small bowl, whisk together the 1/2 cup of sugar and 4 teaspoons ground cinnamon. Roll each ball of cookie dough in the cinnamon sugar mixture and place back on the baking sheets.

Bake at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before transferring the cookies to a wire rack to cool completely.

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CANDY CORN POPCORN MIX

24 cups popped popcorn

2 cups pecan halves
2 sticks butter
2 cups firmly packed brown sugar
1/2 cup molasses
1 tsp salt
1 tsp vanilla extract
1 tsp apple pie spice
1/2 tsp baking soda
25-ounces candy corn

Preheat oven to 250 degrees.

Lightly spray a large roasting pan with nonstick cooking spray.  Combine the popcorn and pecans in the prepared pan.

Melt the butter in a large heavy saucepan over medium-high heat.  Stir in the brown sugar, molasses, and salt.  Bring to boil while stirring constantly; boil 5 minutes without stirring.

Remove saucepan from the heat and stir in the vanilla, pie spice, and baking soda.  Mixture will foam when baking soda is added.  Pour syrup over the popcorn mixture and stir in well coated.

Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Spread on lightly sprayed aluminum foil and allow to cool.

Sprinkle the candy corn over the cooled popcorn mixture.  May be stored in an airtight container or bagged for gifting.

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PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE ICING

Cupcakes:

1/4 Cup Butter, Softened
3/4 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger

Frosting:
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

Yield: 24 cupcakes

I got this recipe from my friend Patti. I have not yet made them.

Recipe and photo by Nicole Cutlip of Dulce Delicious

LOW-FAT CHOCOLATE & RASPBERRY CHEESECAKE

Crust:

1 cup finely crushed chocolate graham crackers
1 large egg white, lightly beaten

Preheat oven to 350 degrees.
Spray a 9-inch springform pan with nonstick cooking spray.
Remove 3 large eggs from refrigerator.

Combine the graham crackers and egg white in a small bowl until thoroughly combined.  Press mixture onto the bottom of the prepared springform pan.  Bake at 350 degrees for 6-7 minutes.  Allow to cool while making filling.

Filling:
1/2 cup baking cocoa powder
1 1/3 cups sugar, divided
4 tbsp flour, divided
1 oz grated semisweet choclate
3 blocks (8-oz each) reduced-fat cream cheese
8 oz fat-free sour cream
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp chocolate extract
1 cup fresh raspberries

Combine cocoa, the 1/3 cup of sugar, 3 tablespoons of the flour, and the grated chocolate in a small mixing bowl; set aside.

Mix the cream cheese, sour cream, eggs, and the remaining cup of sugar in a food processor until until smooth.  Add the chocolate mixture, the vanilla extract, and chocolate extract; blend until smooth.

Toss the raspberries in the last tablespoon of the flour to coat then gently stir into the filling mixture.  Pour into the cooled crust.  Bake cheesecake at 350 degrees for 1 hour or until the center is just set.  Allow to cool completely at room temperature then cover and refrigerate overnight.

Drizzle:
1/2 oz dark chocolate
1 1/2 tsp butter

In a small microwave-safe bowl or cup, melt the chocolate and butter together.  Whisk until smooth then drizzle over the cake before serving.

Garnish with some fresh raspberries, if desired.

Yield: 12 servings
Per serving: 332 calories, 37 g carbs, 10 g protein, and 27 grams fat (10 saturated)
Note: This recipe is a makeover of the Cheesecake Factory's 1,090 calories, 45 g saturated fat Chocolate Raspberry Truffle Cheesecake.

This is a repost of a 2020 post

COCONUT AND VANILLA WAFER CAKE

The vanilla wafers in this cake replace the flour.

2 sticks butter softened
2 cups granulated sugar
6 large eggs
1 box (12-oz) vanilla wafer cookies, crushed
1/2 cup milk
1 1/2 cups flaked coconut
1 cup chopped pecans
additional coconut for garnish, if desired

Preheat oven to 350 degrees.
Grease a flour a 10-inch tube pan with removable bottom; set aside.

Cream the butter and sugar together in large mixer bowl; add the eggs, one at a time beating well after each one until mixture is light and fluffy.

Alternately add the cookie crumbs and the milk.  Gently fold in the coconut and pecans.  Pour the batter into the prepared tube pan.

Bake cake at 350 degrees for 1 hour then test for doneness.  Will probably need another 15 minutes.

Cool cake in the pan for 15 minutes before gently removing to a cake plate.  Sprinkle additional coconut on top of cake, if desired. Allow cake to cool completely.

To serve, slice cake and top slices with ice cream, if desired.

Yield: 12 servings.

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PUMPKIN STICKY BUNS

2 cups pecan halves and/or big pieces, toasted*

1 stick butter, melted
1/2 cup firmly packed brown sugar
2 tbsp corn syrup
2 1/2 cups all-purpose flour
1 cup whole-wheat flour
3 cups sugar
1 tsp baking soda
1 tsp salt
1 tbsp pumpkin pie spice
1 can (15-oz) pumpkin
1 cup canola oil
4 large eggs
2/3 cup water

Preheat oven to 350 degrees.
Lightly grease 24 muffin cups; set aside.

In a small bowl combine the melted butter, brown sugar, and corn syrup.  Spoon 1 heavy teaspoonful of this mixture into each of the prepared muffin cups, top with 1 rounded tablespoonful of the toasted pecans; set aside.

In a large mixing bowl, stir together the two flours until well blended.  Stir in the sugar, baking soda, salt, and pie spice.  When well blended, make a well in the center.

In another bowl, using a wire whisk, blend together the pumpkin, canola oil, eggs, and water.  When mixture is whisked together, pour into the well of the dry ingredients; stir just until all the dry ingredients are moistened.

Spoon the batter over the pecans in the muffin cups.  Fill each cup about 3/4 full.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean.

As soon as buns are removed from the oven, invert the pans to release muffins.  Spoon any topping remaining in cups over the tops of the muffins.  Allow to cool on wire racks for 5 minutes before attempting to taste as the sticky mixture will be very hot.

Yield: 2 dozen 

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VANILLA CHOCOLATE CHIPPERS

2 1/4 cups all-purpose flour

1 cup whole-wheat flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1/2 cup canola oil
1 1/4 cups granulated sugar
1 cup firmly packed brown sugar
2 large eggs
4 tsp vanilla extract
12-oz semisweet chocolate chips
1 cup chopped pecans, optional

Preheat oven to 375 degrees.

In a medium bowl combine the two flours, baking soda, and salt.

In a large mixer bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy.  Add the eggs and vanilla and mix together well.

Gradually beat the flour mixture into the butter mixture using low speed until well combined.  Stir in the chips and pecans.

Drop dough by tablespoons 2-inches apart on ungreased cookie sheets.

Bake cookies at 375 degrees 8 to 10 minutes or until lightly browned.  Remove from oven and allow to cool 1 minute on the cookie sheets.  Remove to wire racks to cool completely.

Yield: Approximately 60 cookies

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BLUEBERRY-PINEAPPLE DUMP CAKE

1 can crushed pineapple

1 can blueberry pie filling
1 box white cake mix
1 stick of margarine or butter
1 cup chopped nuts

Put pineapple and pie filling in a 13x9x2-inch greased pan. Sprinkle the cake mix over the filling. Cut butter into pieces all over cake mix. Sprinkle the nuts on top.

Bake at 350 degrees for 50 minutes.

Note: Your favorite fruit pie filling may replace the blueberry but always use crushed pineapple.

Note: Delicious topped with vanilla ice cream or whipped topping.

Photo from Southern Bite

COOL WHIP PEANUT BUTTER PIE

4 ounces cream cheese, softened

3/4 cup peanut butter
1 carton (9-oz) Cool Whip
1 cup powdered sugar
1/4 cup milk
1 Graham Cracker pie shell

Mix the cream cheese, peanut butter, powdered sugar,  and milk together in a mixing bowl. Fold in the Cool Whip. Pour mixture into the pie shell. Freeze pie until ready to serve.

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BEVERLY LEWIS' PUMPKIN COOKIES

Author Beverly Lewis shared this cookie recipe from her Amish Heritage Cookbook. She said she could remember her mother having these cookies ready when she and her sister would get home from school.

TROPICAL CAKE

1 box yellow cake mix (banana may be used)

1 can (20-oz) crushed pineapple in its own juice, drained-reserving 1/2 cup of the juice
1/3 cup canola oil
3 large eggs

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

In large mixer bowl, combine the cake mix, reserved pineapple juice, oil, and eggs at low speed until moistened. Beat for 2 minutes on high speed. Fold in 1/2 cup of the crushed pineapple.

Pour the batter into the prepared pan and bake at 350 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake bakes make the following TOPPING:
1/4 cup butter
remaining pineapple
3/4 cup firmly packed brown sugar
3/4 cup flaked coconut
1/2 cup chopped nuts
1/4 cup chopped maraschino cherries

Melt the butter in a medium saucepan over low heat. Stir in the remaining topping ingredients. As soon as the cake is done, remove from the oven and gently spread the topping over the top of the cake.

Broil 3 to 5 inches from the heating element until the topping is bubbly. This will only take a few minutes, usually less than 5.

file photo for reference only

 

GERMAN CHOCOLATE PIE

1 deep dish pie shell or 2 regular pie shells
3 cups sugar
7 tbsp cocoa powder
1 can (13-oz) evaporated milk
4 eggs, beaten
3/4 cup butter
1 tsp vanilla extract
2 cups flaked coconut
1 cup chopped pecans

Stir sugar and cocoa powder together in a large mixing bowl. Stir in the milk, eggs, butter and vanilla extract. Stir in the coconut and pecans. Pour mixture into shell/s and bake at 350 degrees for 40 minutes or until set.

file photo for reference

ROSE'S BLUEBERRY CHEESE CAKE

1 1/2 cup flour

2 tbsp sugar
1 1/2 cups margarine, softened
3/4 cup chopped pecans
2 cup powdered sugar
8 oz cream cheese, softened
1 carton whipped topping
1 can blueberry pie filling

Combine flour, sugar, margarine, and pecans; press into a 9 X 13-inch pan. Bake at 350 degrees for 20 minutes. Remove from oven and allow to cool.

Combine the powdered sugar, cream cheese, whipped topping, and pie filling; Spread over of the top of baked crust. Refrigerate until serving time. Leftovers should also be refrigerated.

PS This was given to me. I have no idea who Rose is/was.

file photo for reference

EASY CHOCOLATE COVERED PEANUT-RAISIN CANDIES

1 pkg (12-oz) semisweet chocolate chips

1 pkg peanut butter chips
1 cup lightly salted peanuts
1/2 cup raisins

If you want the candies in paper cups, set 5 dozen candy paper cups out on cookie sheets.  If you aren't using paper cups, very lightly spray the cookie sheets.

In a heavy-duty medium-size saucepan, melt the chocolate and peanut butter chips over low heat, stirring to melt and combine.  When chips are melted remove from heat; stir in the peanuts and raisins.

Drop candy by teaspoons onto the cookie sheets or into the paper cups.

Chill candies in refrigerator for about half an hour to firm up.

May be gift boxed for gifting or stored in an airtight container.  Keep in a cool, dry place.

EASY CHERRY HONEY

1/2 cup good grade honey

1 jar (12-oz) cherry preserves

Combine the ingredients in a small bowl and stir until well blended.  This will make about a cup and a half of cherry honey that may be stored in the refrigerator in a jar or other air-tight container.

This honey is great on biscuits, English muffins, bagels, pancakes, etc.

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PUMPKIN PIE WITH CHOCOLATE GLAZE

1 (9-inch) unbaked pastry crust

leaves cut from pastry crust for a pretty Autumn border, if desired
2 cups (15-oz can) cooked pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
Chocolate glaze (recipe follows)

Preheat oven to 425 degrees.

In a large mixing bowl beat the sweetened condensed milk, pumpkin, eggs, spices and salt until well blended.  Pour into the crust and bake at 425 degrees for 15 minutes.

Reduce the oven temperature to 350 degrees and bake another 35 to 40 minutes more.  Cool completely before adding the chocolate glaze garnish.

Chocolate Glaze:
1/2 cup semisweet chocolate chips
1 tsp shortening

Place chips and shortening in a cup or small bowl.  Microwave 15 seconds, stir to melt.  Microwave a few seconds more if chips do not melt completely when stirred.  Drizzle chocolate over top of pie before serving.