Pumpkin Crunch CakeShannon Packer
1-16 oz. can pumpkin, solid pack
1-12 oz. can evaporated milk
3 eggs
1 1/2 cup sugar
4 tsp Pumpkin Pie Spice
1/2 tsp. salt
Mix and pour into 9x13 buttered dish. Spinkle dry cake mix (Moist Yellow Deluxe) on top. Top with 1 cup (or to taste) chopped pecans. Drizzle with melted butter to cover the cake mix. Sometimes I spritz the cake mix not covered with butter with a little water so it is all moistened. Bake at 350 for about 1 hour. Serve with whipped cream or ice cream. Refrigerate leftovers - if any!
Light Cheese Ravioli with Pumpkin Sage SauceKelly Eyring
½ cup dry white wine
¼ cup chopped shallots
1 container Buitoni refrigerated Light Alfredo Sauce
½ cup Libby 100% pure pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
2 packages Buitoni refrigerated Light four cheese ravioli
2 tablespoons chopped green onion
Cook wine and shallots in medium saucepan over medium heat, stirring occasionally
Until reduced to about 1 tablespoon. (They say the alcohol cooks off but if you would rather try sautéing the shallots in a little butter) Stir in sauce, pumpkin, and sage. Heat through.
Prepare pasta according to package, drain reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.
This isn’t exactly homemade but I love everything with pumpkin in it. It is easy and yummy.
Pumpkin DipSarah d'Evegnee
Serve this in a small, hollowed out pumpkin and you'll be OVERWHELMED with cuteness!
1 (16 ounce) container frozen whipped topping, thawed (I like to use extra creamy)
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon vanilla
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
Ginger snaps (my personal favorite with this), cinnamon graham crackers, apples, pretzels, etc for dipping.
In a large bowl, mix together instant vanilla pudding mix, vanilla, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger cookies, cinnamon graham crackers, apples, pretzels, etc.
Peanut Butter S'More Bars
Debbie Willis
Prep Time: 15 Min
Total Time: 1 Hr 20 Min
Makes: 36 bars
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
3 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 teaspoon oil
1 cup holiday-colored candy-coated chocolate candies
DIRECTIONS 1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
2. Sprinkle crust with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy. 3. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth. 4. Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.
Frozen Pumpkin Squares -from the Ivory Family "Favorites" Cook book
Nicole Burt
2 cups canned pumpkin 1 C chopped walnuts, optional
1 C sugar 1/2 gallon vanilla ice cream, softened
1 tsp salt 36 crushed gingersnap cookies
1 tsp cinnamon whipping cream
1 tsp nutmeg
Combine pumpkin, sugar, salt cinnamon and nutmeg; mix well and stir in walnuts, if desired. Put softened ice cream into a chilled bowl and gently fold in pumpkin mixture. Line bottom of 9"x13" glass pan with half of the crushed gingersnaps. Cover with half of the ice cream-pumpkin mixture. Repeat with the remaining crushed gingersnaps and ice cream-pumpkin mixture. Freeze overnight. Cut into squares and serve w/whipped cream.
Pear and Granola Muffins
Rachel Helfrich
When fall comes, I love to use apples, pears, and plums as much as possible. Here is a favorite pear recipe that the whole family loves.
1 cup unbleached white flour
¾ cup whole wheat flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
2 large eggs
¾ cup packed light brown sugar
½ cup plain yogurt
2 T unsalted butter, melted
¾ cup plain granola
2 cups pears, peeled and cut into ¼ inch dice
1. Preheat oven to 400°. Line a 12 cup standard muffin tin (I like to use a mini muffin tin) with paper liners; set aside.
2. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture, and mix in flour just until combined. Gently fold in the granola and pears.
4. Divide batter evenly among lined cups, filling each ¾ full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (less for mini muffins). Cool five minutes before removing from tin.
Nordstrom Tomato and Basil Soup
Heather Ball
1/3 Cup extra-virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
3 cans (28 ounces each) whole Italian-style tomatoes in puree
1 can (14 1/2 ounces) low-sodium chicken broth
2 cups heavy (whipping) cream
Kosher salt
Freshly ground black pepper
2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons
In a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove from the heat. Puree the soup in the saucepan using a wand type immersion blender or working in batches, puree the soup in a blender or a food processor fitted with the metal blade. Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, and serve immediately.
Serves 8 to 10
Carol's Beef and Vegetable Stew
Nicole Burt
3 lbs. stewing beef 5 C boiling water
1/3 C flour 6 medium carrots
3 T fat 8 medium onions
2 tsp. salt potatoes(optional)
1/4 tsp. pepper 1/4 tsp. oregano or marjoram
1 tsp. sugar 2 c cooked or canned peas
1 (8 oz. can) tomatoe sauce
Cut beef in 1 inch cubes; dredge in flour. Heat fat in large heavy saucepot. Brown meat on all sides, add salt, pepper, sugar, tomatoe sauce and water. Simmer, covered 1 1/2 hours or until meat is almost tender. Peel carrots, slice 1 inch thick. Peel and chop onions and add w/carrots to meat. Add potatoes peeled and quartered (optional...I never peel them), cover; cook 30 minutes. Add oregano or marjoram and peas (I like frozen best). Cook 15 minutes or until meat and veggies are done. If desired, thicken gravy before serving.
Note: I omit some of the onions and add some celery.
Crisp & Chewy Molasses Cookies- Pillsbury Best Cookies Cookbook
Diana Puzey
1 1/2 C sugar
1 C marg. or butter softened
1 C molasses
2 eggs
4 C flour
3 tsp. baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
Mix sugar and marg., beat till light and fluffly. Add molasses and eggs, mix. Add the rest of the ingredients. Refrigerate for 30 minutes for easier handling. Can roll the dough balls in sugar before putting on ungreased cookie sheet. Bake at 375 for 6-10 minutes. Immediately remove from cookie sheets. (optional to put a yummy buttercream frosting on top)
In a large bowl, mix together instant vanilla pudding mix, vanilla, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger cookies, cinnamon graham crackers, apples, pretzels, etc.
Peanut Butter S'More Bars
Debbie Willis
Prep Time: 15 Min
Total Time: 1 Hr 20 Min
Makes: 36 bars
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
3 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 teaspoon oil
1 cup holiday-colored candy-coated chocolate candies
DIRECTIONS 1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
2. Sprinkle crust with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy. 3. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth. 4. Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.
Frozen Pumpkin Squares -from the Ivory Family "Favorites" Cook book
Nicole Burt
2 cups canned pumpkin 1 C chopped walnuts, optional
1 C sugar 1/2 gallon vanilla ice cream, softened
1 tsp salt 36 crushed gingersnap cookies
1 tsp cinnamon whipping cream
1 tsp nutmeg
Combine pumpkin, sugar, salt cinnamon and nutmeg; mix well and stir in walnuts, if desired. Put softened ice cream into a chilled bowl and gently fold in pumpkin mixture. Line bottom of 9"x13" glass pan with half of the crushed gingersnaps. Cover with half of the ice cream-pumpkin mixture. Repeat with the remaining crushed gingersnaps and ice cream-pumpkin mixture. Freeze overnight. Cut into squares and serve w/whipped cream.
Pear and Granola MuffinsRachel Helfrich
When fall comes, I love to use apples, pears, and plums as much as possible. Here is a favorite pear recipe that the whole family loves.
1 cup unbleached white flour
¾ cup whole wheat flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
2 large eggs
¾ cup packed light brown sugar
½ cup plain yogurt
2 T unsalted butter, melted
¾ cup plain granola
2 cups pears, peeled and cut into ¼ inch dice
1. Preheat oven to 400°. Line a 12 cup standard muffin tin (I like to use a mini muffin tin) with paper liners; set aside.
2. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture, and mix in flour just until combined. Gently fold in the granola and pears.
4. Divide batter evenly among lined cups, filling each ¾ full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (less for mini muffins). Cool five minutes before removing from tin.
Nordstrom Tomato and Basil SoupHeather Ball
1/3 Cup extra-virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
3 cans (28 ounces each) whole Italian-style tomatoes in puree
1 can (14 1/2 ounces) low-sodium chicken broth
2 cups heavy (whipping) cream
Kosher salt
Freshly ground black pepper
2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons
In a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove from the heat. Puree the soup in the saucepan using a wand type immersion blender or working in batches, puree the soup in a blender or a food processor fitted with the metal blade. Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, and serve immediately.
Serves 8 to 10
Carol's Beef and Vegetable StewNicole Burt
3 lbs. stewing beef 5 C boiling water
1/3 C flour 6 medium carrots
3 T fat 8 medium onions
2 tsp. salt potatoes(optional)
1/4 tsp. pepper 1/4 tsp. oregano or marjoram
1 tsp. sugar 2 c cooked or canned peas
1 (8 oz. can) tomatoe sauce
Cut beef in 1 inch cubes; dredge in flour. Heat fat in large heavy saucepot. Brown meat on all sides, add salt, pepper, sugar, tomatoe sauce and water. Simmer, covered 1 1/2 hours or until meat is almost tender. Peel carrots, slice 1 inch thick. Peel and chop onions and add w/carrots to meat. Add potatoes peeled and quartered (optional...I never peel them), cover; cook 30 minutes. Add oregano or marjoram and peas (I like frozen best). Cook 15 minutes or until meat and veggies are done. If desired, thicken gravy before serving.
Note: I omit some of the onions and add some celery.
Crisp & Chewy Molasses Cookies- Pillsbury Best Cookies CookbookDiana Puzey
1 1/2 C sugar
1 C marg. or butter softened
1 C molasses
2 eggs
4 C flour
3 tsp. baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
Mix sugar and marg., beat till light and fluffly. Add molasses and eggs, mix. Add the rest of the ingredients. Refrigerate for 30 minutes for easier handling. Can roll the dough balls in sugar before putting on ungreased cookie sheet. Bake at 375 for 6-10 minutes. Immediately remove from cookie sheets. (optional to put a yummy buttercream frosting on top)
Cheesy Corn Chowder
Karen McMaster
Ingredients needed: 4 slices of bacon
1 small onion chopped
2 medium celery stalks diced
4 1/2 cups milk
3-4 cooked chopped potatoes
1-2 cups shredded cheese
frozen super sweet corn
salt
pepper
Cook 4 slices of bacon, (until fat is released and it starts to crisp). remove all but 2 TBSP of bacon fat and bacon, then add (about) 1 small onion chopped. Up to 2 medium celery stocks, diced. add 4 1/2 cup milk (or 4 cups milk and 1/2 c. cream); add 3-4 chopped and cooked potoatoes (a pressure cooker is faster). add 1 1/2 tsp. salt 1/2 tsp ground pepper simmer gently for about five minutes remove about 1 1/2 cups of solids from pan and puree. Return to the soup and add 1-2 cups shredded cheddar cheese (that was dusted with flour). Each person can add approximately 1/4 cup of frozen super sweet corn in the bottom of their bowl and then hot soup on top. Let it sit for a 1-2 minute and stir and eat.
Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream
Lindsey Dewey
Recipe courtesy Bobby Flay
Prep Time:
40 min
Inactive Prep Time:
2 hr 15 min
Cook Time:
1 hr 50 min
Level:
Intermediate
Serves:
1 (9-inch) cake
Ingredients
Cajeta Filling/Frosting:
2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted coarsely chopped pecans
1 1/4 cups sweetened coconut
Ganache:
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
Chocolate Cake:
12 tablespoons unsalted butter, at room temperature, plus more for pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above
Coconut Whipped Cream:
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut
Directions
For the cajeta filling/frosting:
Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
Once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
For the ganache:
Bring cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
For the chocolate cake:
Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
For the coconut whipped cream:
Combine heavy cream, coconut milk, sugar, rum and vanilla in a mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.
Apple Cake
Stephanie Fay
Cream together:
3/4 C sugar
1/4 C shortening
Beat in
1 egg
Stir in 3 med. apples, peeled, cored, and grated
Sift together:
1 C flour
1 tsp. Baking Soda
1/2 tsp salt
Mix into appple mixture
Add 1/2 C chopped nuts
Pour into well greased 8" square pand and bake 45 min. at 350.
Pour on top:
Vanilla Sauce
Combine in a non-stick sauce pan:
1/2 cup butter
1/2 cup light cream
1/2 cup sugar
1 1/2 tsp vanilla
Cook over med. heat until thick stirring frequently (like gravy) Pour over cake. Serve warm.
This is a great harvest-time-of-the-year treat.
Karen McMaster
Ingredients needed: 4 slices of bacon
1 small onion chopped
2 medium celery stalks diced
4 1/2 cups milk
3-4 cooked chopped potatoes
1-2 cups shredded cheese
frozen super sweet corn
salt
pepper
Cook 4 slices of bacon, (until fat is released and it starts to crisp). remove all but 2 TBSP of bacon fat and bacon, then add (about) 1 small onion chopped. Up to 2 medium celery stocks, diced. add 4 1/2 cup milk (or 4 cups milk and 1/2 c. cream); add 3-4 chopped and cooked potoatoes (a pressure cooker is faster). add 1 1/2 tsp. salt 1/2 tsp ground pepper simmer gently for about five minutes remove about 1 1/2 cups of solids from pan and puree. Return to the soup and add 1-2 cups shredded cheddar cheese (that was dusted with flour). Each person can add approximately 1/4 cup of frozen super sweet corn in the bottom of their bowl and then hot soup on top. Let it sit for a 1-2 minute and stir and eat.
Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped CreamLindsey Dewey
Recipe courtesy Bobby Flay
Prep Time:
40 min
Inactive Prep Time:
2 hr 15 min
Cook Time:
1 hr 50 min
Level:
Intermediate
Serves:
1 (9-inch) cake
Ingredients
Cajeta Filling/Frosting:
2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted coarsely chopped pecans
1 1/4 cups sweetened coconut
Ganache:
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
Chocolate Cake:
12 tablespoons unsalted butter, at room temperature, plus more for pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above
Coconut Whipped Cream:
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut
Directions
For the cajeta filling/frosting:
Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
Once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
For the ganache:
Bring cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
For the chocolate cake:
Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
For the coconut whipped cream:
Combine heavy cream, coconut milk, sugar, rum and vanilla in a mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.
Apple Cake
Stephanie Fay
Cream together:
3/4 C sugar
1/4 C shortening
Beat in
1 egg
Stir in 3 med. apples, peeled, cored, and grated
Sift together:
1 C flour
1 tsp. Baking Soda
1/2 tsp salt
Mix into appple mixture
Add 1/2 C chopped nuts
Pour into well greased 8" square pand and bake 45 min. at 350.
Pour on top:
Vanilla Sauce
Combine in a non-stick sauce pan:
1/2 cup butter
1/2 cup light cream
1/2 cup sugar
1 1/2 tsp vanilla
Cook over med. heat until thick stirring frequently (like gravy) Pour over cake. Serve warm.
This is a great harvest-time-of-the-year treat.
Apple Slaw
Jennifer Sanders
A very refreshing, tangy salad, great for any luncheon!
4 c purchased coleslaw blend
1/4 c green onions, sliced
2 medium granny smith apples, thinly sliced
Dressing:
3 T sugar
1/4 t salt
1/4 t apple pie spice
3 T cider vinegar
2 T oil
In a large bowl, combine all salad ingredients and toss to mix.
In a small bowl, combine all dressing ingredients and blend well. Pour dressing over salad. Toss gently to coat. Refrigerate until you serve.
Jennifer Sanders
A very refreshing, tangy salad, great for any luncheon!
4 c purchased coleslaw blend
1/4 c green onions, sliced
2 medium granny smith apples, thinly sliced
Dressing:
3 T sugar
1/4 t salt
1/4 t apple pie spice
3 T cider vinegar
2 T oil
In a large bowl, combine all salad ingredients and toss to mix.
In a small bowl, combine all dressing ingredients and blend well. Pour dressing over salad. Toss gently to coat. Refrigerate until you serve.
Licorice Caramels
Shannon Packer
1 cup butter
1 can (14 oz.) sw. condensed milk
1 1/2 cup light corn syrup
1/4 tsp. salt
2 cups sugar
1 tsp. black past food color
1 tsp. (or to taste) anise or licorice oil - can get at the pharmacy
Using some of the butter, coat sides of heavy pan. Add condensed milk, corn syrup, salt, sugar, and remaining butter. Cook over medium heat, stirring constantly to 244 degrees (at sea level) or medium firm ball. (My mother-in-law says she cooks it for 45 minutes). Remove from heat. Add black food paste and amise or licorice oil to suit taste. Blend well. Pour into 9x13 greased pan. Cool. Cut and wrap in didividual pieces in waxed paper. Store in covered tin. Makes about 117 1-inch pieces.
Grandma's Squash Pie
Mindy Sutherland
2 cups cooked yellow squash 3 cups milk 1 cup sugar 3 eggs A couple drops of lemon 1/2 tsp salt 1 tsp cinnamon 1/3 tsp ginger 1 tsp vanilla Drain squash. Mix all ingredients together. Pour in unbaked pie crust. Bake at 350* until knife comes out clean when put in the center. Garnish with whipped cream.
Marja Puuro (Cranberry Porridge)
Maija-Liisa Adams
We eat enjoy this as a breakfast porridge or as a dessert. In Finland it's originally made with lingonberries. My Mother used to boil whole cranberries in the fall and juice them to make this. To make it quicker, I now use purchased cranberry juice.
8 cups cranberry juice
1/2 cup sugar
1 cup of instant cream of wheat
Bring to boil cranberry juice and sugar to sweeten it. Then slowly sprinkle in instant cream of wheat while whisking it. Lower the heat, but still let it bubble. Cook for 10 minutes with a lid on.
Now, pour it into a large pyrex type bowl. Place the bowl in a dishpan of cold water or fill the sink half full of cold water. Beat the mixture until it's much lighter in color. My mother used to tell me to stick out my tongue and when it looks that color, it's done. Sometimes however, depending on the cranberry juice you buy, you may need to add a drop of red food coloring to "pink it up". Keep it on the counter top for at least an hour and then serve with milk or half and half with a sprinkle of sugar on top. It goes especially well with the Finnish Pulla bread recipe you already have.
Old World Fresh Apple Butter Cake
Maija-Liisa Adams
My Mother made this every fall during apple harvest time. When I was three she made a beautiful white cake with white frosting and took it out to the potato field for the afternoon break. As soon as my Dad brought the harvester to a stop, which was followed by a cloud of dust, I suddenly had a chocolate birthday cake! After that this was often my birthday cake -- non frosting and easy to hand out during harvest.
Ingredients:
1 cup butter
2 cups sugar
3 eggs
3 cups flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. vanilla
3 cups peeled grated apples
2 cups chopped walnuts
Directions:
In a bowl, beat butter and sugar until well mixed. Gradually add the flour, soda, salt, cinnamon, and nutmeg. Stir in vanilla. Fold in apples and walnuts.
Pour into a greased tube pan or bundt pan. Bake at 325 degrees for 1 hour 15 minutes. Cool 15 minutes. Glaze if desired. I don't. I sometimes sprinkle powdered sugar with a little bit of cinnamon sugar on it, when I make it in a castle mold, so it looks like it has freshly fallen snow on it.
Barbecued Pork Chops with Sautéed Apples
From Cooking Light
Kelly Eyring
Sauce :
¼ cup packed brown sugar
¼ cup ketchup
1 Tablespoon Worcestershire sauce
1 Tablespoon low-sodium soy sauce
6 6 ounce boneless center-cut pork chops 1 inch thick
1 teaspoon dried thyme
1 teaspoon garlic salt
¼ teaspoon ground red pepper
Sautéed Apples
3 Tablespoons butter
6 cups sliced peeled Granny Smith Apples
½ cup packed brown sugar
1/8 teaspoon ground cinnamon
1. Prepare grill or broiler
2. To prepare the sauce, combine the first 4 ingredients in a small bowl. Place ¼ cup sauce in another small bowl, and set aside.
3. Trim fat from pork. Combine thyme, garlic salt, and pepper; sprinkle pork with the thyme mixture. Place pork on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with sauce. Serve chops with Sautéed Apples and reserved sauce.
Sautéed Apples
Melt butter in a large skillet over medium-high heat. Add apples; sauté 6 minutes or until apples are just tender. Stir in sugar and cinnamon. Cook for 1 minute or until sugar melts.
