DATE MERINGUE SQUARES

This is an old card from a Betty Crocker Recipe Library from the '70s, I think.

GRANDMA'S PUMPKIN GINGERSNAP PIE

1 1/2 cups half & half cream

1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix
1 carton (8-oz) frozen whipped topping, thawed
1 cup chopped pecans
1 cup chopped gingersnap cookies
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tbsp pumpkin pie spice
1 graham cracker crust

In a large mixing bowl, using a wire whisk, beat the half & half cream and the pudding and pie filling mix together for 1 minute. Let the mixture sit for 5 minutes. Fold in the whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon the mixture into the graham cracker crust. Freeze until firm. Let stand at room temperature for 10 minutes to soften before cutting to serve. May be stored in the freezer, so this is a good make-ahead pie for the holidays.

File photo for reference only.

SURPRISE RED VELVET CUPCAKES

24 Hershey's Kisses or Hugs

Batter:
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 tbsp liquid red food coloring
2 tsp white vinegar
2 1/2 cups cake flour

Frosting:
2 (8 oz each) blocks of cream cheese, softened
1 stick butter, softened
1 1/2 cups powdered sugar
1 tsp. vanilla extract

Garnish:
Colored sugar sprinkles to suit the occasion.

Preheat oven to 350 degrees. Line 24 muffin tin cups with pretty paper liners. Unwrap the candy and put one in the bottom of each lined muffin tin. Set aside.

To make the cakes:
In a large mixing bowl with mixer on a medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla for 2 minutes or until creamy. Beat in eggs, 1 at a time, until blended. In a two cup measuring cup stir the buttermilk, food coloring, and vinegar until well blended. With mixer on low speed, beat in flour in thirds, alternating with the buttermilk mixture in two additions. Beat just until blended. Put a scant 1/4 cup of the batter over the candy in each muffin cup. Pour gently so the candy stays in the center. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Cool in pan on a wire rack for 5 minutes before removing from pan. Then remove the cakes from the pan and allow to finish cooling on the wire rack.

To make the frosting:
Beat the cream cheese and butter in a medium bowl with the mixer on medium speed until the mixture is smooth and creamy. Reduce the speed to low and add the powdered sugar and vanilla. Increase the speed to high and beat until smooth and fluffy. Frost cupcakes and sprinkle with candy sugars or other decorations to suit the occasion. Refrigerate until serving.

file photo

COFFEE LOVER'S COFFEE CAKE

1/3 cup sugar

4 1/2 tsp instant coffee granules
1 1/2 tsp ground cinnamon

BATTER:
3 tbsp butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup plain yogurt
2 tbsp chopped nuts

Preheat oven to 350 degrees.

In a small bowl, combine the sugar, coffee granules, and cinnamon; set aside.

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture, alternately with the yogurt, to the egg mixture. Beat mixture just until combined.

Spray a 9-inch square baking pan with nonstick cooking spray. Spread half the batter evenly in bottom of the pan. Sprinkle half of the reserved sugar mixture over the batter. Repeat with the remaining batter, then the remaining sugar mixture. Using a butter knife, cut through the batter to swirl. Sprinkle nuts over the top. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes on a wire rack.

 Old TOH recipe and photo.