SPICED CARAMEL APPLE CHEESECAKE

2 1/2 cups + 2 tbsp sugar

3/4 cup heavy cream

1 cup graham cracker crumbs

11 tbsp butter, melted

3 Gala apples, peeled, cored, cut into 3/4-inch pieces

1 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts

1 tsp ground cinnamon

1 tsp ground ginger

4 (8-oz each) pkgs cream cheese

4 eggs

 1 tsp vanilla extract

In a pot, mix 1 1/2 cups sugar and 1/2 cup water. Over medium heat, bring mixture to a boil. Cook, do not stir, until mixture turns caramel color, 20 minutes. Remove from heat. Carefully stir in cream. Let cool.

Heat oven to 325-degrees. Wrap entire outside of a 8-inch x 3-inch springform pan with foil; grease inside of the pan. Mix crumbs, 2 tablespoons sugar and 4 tablespoons butter. Press into pan. Bake 10 minutes; let cool.

In a skillet, heat 2 tablespoons butter over medium heat. Add apples and cook, stirring, until tender, 10 minutes. In a bowl, mix 3/4 cup flour, oats, walnuts, 1/4 cup sugar, 1/2 teaspoon cinnamon, 1/2 tsp ginger and 5 tablespoons butter until crumbly; reserve.

On medium speed, beat cream cheese and remaining sugar until smooth. On low, beat in 1/2 cup caramel, eggs, vanilla, 1/4 cup flour and remaining spices. Pour over crust. Place pan in baking pan on oven rack; fill baking pan with water halfway up the side of springform pan. Bake until center juggles slightly, 1 hour 15 minutes. Add apples and crumb mix. Bake until golden, 45 minutes. Turn off oven. Leave in oven with door closed 1 hour. Transfer from pan to rack; cool. Cover; chill 8 hours. Remove side of pan. Drizzle with some of caramel; serve with remaining caramel.

recipe and photo First for women 2023

GRAVEYARD DIRT

I got this from my daughter in 2914. Now that we are into the 'Ber months and the candies in this recipe are making their way onto our store shelves, I thought I would repeat it.

Instant chocolate pudding (and ingredients on box)

8 - small (clear) plastic cups
cool whip
Oreos
ghost "peeps"
candy corn/pumpkins
1 Ziploc bag
rolling pin

Directions:

First, make the chocolate pudding by following the directions on the back of the box. Once mixed, pour pudding into individual cups and let set up in the refrigerator. I bought a small box of instant pudding so mine was set within 5 minutes.

Next, plop a layer of cool whip on top of your chocolate pudding. Place a handful of Oreos in a ziplock bag and crunch them with a rolling pin until you get something that resembles dirt. I used the minis because we can't be trusted with a whole bad of oreos in the house (plus, they're easier to crunch)! Sprinkle a generous layer of oreo dirt on top of your cool whip.

Decorate your dirt cups with ghost peeps, pumpkins & candy corn. If you're taking them on the go, place a second plastic cup on top and secure with tape.
Source:sewingbarefoot

 

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

PEACH UPSIDE DOWN CAKE

3 cups peaches, sliced or coarsely chopped

1 box peach-flavored gelatin
1 stick butter
2 cups miniature marshmallows
1 box yellow cake mix

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

Spread the peaches over the bottom of the prepared pan; sprinkle the dry gelatin over the peaches. Cut butter into thin pats and layer over the peaches and gelatin. Sprinkle the marshmallows over all.

Prepare the cake mix according to package directions and pour over the top of the ingredients in the pan. Bake at 350 degrees for about 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: This cake is delicious served warm.

file photo
 

PUMPKIN LATTE CUSTARD

 1 can (29-oz) pumpkin

1 1/2 cups sugar

1 can (13-oz evaporated milk

4 large eggs

1 tbsp pumpkin pie spice

1 tbsp instant espresso powder

3/4 tsp salt

Whipped cream, optional

Gingersnap cookies, crushed, whole cookies for garnish, optional

Pour 1-inch of water into a 6-qt slow cooker. Layer two 24-inch pieces of foil; roll up lengthwise to make a 1-inch-thick roll. Shape roll into a ring and place in slow cooker to make a rack.

Whisk together first 7 ingredients. Transfer mixture into a greased 2-qt baking dish. Very gently lower onto the foil rack, being careful not to allow dish to touch sides of cooker. Cover slow cooker with a double layer of white paper towels. Place lid securely over the paper towels.

Cook, covered, on low 6 to 7 hours or until a food thermometer reads 160-degrees. Carefully remove dish from cooker. Top servings with the whipped cream and crushed cookies. Garnish with additional cookies, if desired.

Personally, I would dip servings directly from the dish in the slow cooker, using potholder gloves and a long-handled spoon.

Yield: 8 servings

recipe idea and photo TOH 2026

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 

ORANGE SNOW BALLS

This recipe was the grand prize winner in a Party In A Pinch Contest in Taste of Home.

1 pkg (11-oz) vanilla wafers

2/3 cup chopped pecans

1/2 cup butter, melted

1/4 cup frozen orange juice concentrate, thawed

3 cups confectioners' sugar, divided

Place vanilla wafers and pecans in a food processor; pulse until fine crumbs form. Add butter, concentrate, and 1 cup sugar; pulse until mixture comes together.

Shape mixture into 1-inch balls; roll in remaining sugar. Store at room temperature.

Taste of Home recipe and photo

SMALL SHORTBREAD COOKIES WITH BUTTERCREAM

This recipe is from a 2026 TOH magazine. It was submitted by a lady in Ohio.

1 cup unsalted butter, softened

1/4 cup maple syrup

1/2 cup confectioners' sugar

2 cups all-purpose flour

1/2 tsp kosher salt

3 tsp minced fresh rosemary

Buttercream:

1/2 cup unsalted butter, softened

2 cups confectioners' sugar

2 tbsp strong brewed coffee

1 tsp Nescafe Gold Espresso Intense powder

In a large bowl, cream butter, maple syrup and sugar until light and fluffy, 5 to 7 minutes. In another bowl, whisk flour, salt and rosemary; gradually beat into creamed mixture.

Divide dough in half; shape each into a 1-inch roll. Wrap in waxed paper; refrigerate until firm, about 2 hours.

Preheat oven to 350-degrees. Unwrap and cut dough crosswise into 1/2-inch slices. Place 1-inch apart on greased baking sheets. Bake until set, 15-20 minutes. Cool on pans for 5 minutes before removing to wire racks to cool completely.

Meanwhile, in a large bowl, cream butter and confectioners' sugar until well blended. Add coffee and espresso powder. Pipe or spread frosting over cooled cookies.

Yield: about 4 dozen

TOH photo

DING DONG CAKE

This recipe is a repeat of one of the most popular recipes on this blog.

1 box (2-layer size) chocolate cake mix
1 brick (8-oz) cream cheese, softened
3 cups powdered sugar
1 stick butter, softened
1 carton frozen whipped topping, thawed
1 can chocolate frosting
2 tbsp milk

Prepare and bake cake mix according to the package directions. Remove from oven and let stand for 10 minutes. Turn cake out onto a wire rack.

When cake is cooled, cut in half lengthwise; return bottom half to the pan. 

To make the filling, combine the cream cheese, powdered sugar, and butter using an electric mixer until blended and smooth. Fold in the whipped topping. Spread the mixture over the bottom layer in the pan; top with the top half of the cake.

Stir the milk into the chocolate frosting for easier spreading. Spread over the top of the cake.

Keep cake in the refrigerator.

file photo

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.