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. 
         
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ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE

This recipe is going around as Elvis Presley's Favorite Whipping Cream Pound Cake. I have no idea if that is true. I have his longtime cook's cookbook and this cake is not in it. Whether it was his favorite or not, it does sound good and all you non-diabetics out there might want to try it.

3 cups sugar
1/2 lb butter, softened
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream (heavy cream)
2 teaspoons vanilla extract

Butter and flour a 10 inch tube or bundt pan.
Thoroughly cream together sugar and butter. Add eggs 1 at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add Vanilla.
Pour into prepared pan. Set in COLD oven and turn heat to 350ºF. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this cake will keep for several days.

ICING
1 1/4 cups confectioners' sugar
3 tablespoons milk- Mix and Drizzle Over Cake.